
Ciabatta filled with roasted vegetables and goat’s cheese – a vegetarian lunch on the go.
Serves
4
Prep
15 minutes
Cook
20 minutes
Nutritional Information:
Each 376g serving contains (excludes serving suggestion)
- KCal
- 415
- Carbs
- 48.2g
- Fibre
- 8.0g
- Protein
- 16.6g
- Fat
-
15.6g
(Medium)
- Saturates
-
5.9g
(Medium)
- Sugars
-
12.1g
(Low)
- Salt
-
1.0g
(Low)
- Fruit/Veg Portion
- 2
Ingredients
Ingredients
- 3 peppers – red, yellow and green, roughly chopped (150g each)
- 1 large red onion, cut into wedges (200g)
- 1 courgette, sliced (250g)
- 2 tbsp extra-virgin olive oil
- 2–3 tsp balsamic vinegar
- 1 tsp dried oregano
- black pepper
- 2 x half ciabatta loaves, part baked (300g)
- 100g goat's cheese
- 2 tomatoes, sliced (160g)
- handful fresh basil
Method
Method
Recipe tips
- For a dairy-free or vegan version, add some tahini and sundried tomatoes instead of the goat's cheese.
- You can easily scale up this recipe and use a large loaf that will feed 8 people. Alternatively, use fewer ingredients for a single portion in a bread roll.