Roasted mediterranean vegetable crust
By: Lesley Waters
Printer friendly version
-
Roasted mediterranean vegetable crust
- Prep time:
- 45 mins
- Cook time:
- 50 mins
- Serves:
- 6
Lesley Water's mouth-watering medley of roasted vegetables and feta on olive speckled ciabatta crust makes a meat free meal par excellence
Similar recipes
Related Videos
Ingredients
- 1 Aubergines
- 2 courgettes, trimmed
- 2 red Peppers, halved and deseeded
- 1 large red Onion, peeled and cut into 6 wedges
- 150g cherry tomatoes
- 3 tbsp Olive oil
- 1 pinch black pepper
- 250g ciabatta bread mix
- 50 g black olives, stoned and chopped
- 225g Feta cheese, crumbled
- 4 tbsp Basil, roughly torn
Method
1. Set the oven to 200C/gas 6.2. Chop the aubergine, courgettes and peppers into chunks of approximately one centimetre.
3. Place the vegetables in a roasting tin in a single layer and drizzle over the olive oil.
4. Season with salt and freshly ground black pepper and roast for 25-30 minutes.
5. Meanwhile, weigh up 250g of ciabatta bread mix. Make up the ciabatta dough mix according to packet instructions, using only half the quantity of water and adding the chopped black olives when kneading. Set aside.
6. Remove the vegetables from the oven and transfer into a round shallow ovenproof gratin dish or small non-stick roasting tin.
7. Roll out the olive dough to approximately the same size and place on top of the vegetables. Press down well.
8. Bake for 15-20 minutes.
9. Remove from oven and leave to cool for a few minutes.
10. Place a large serving plate on top of the gratin dish and carefully, tip out the vegetable crust.
11. Give the bottom of the dish a few taps with a wooden spoon to make sure the vegetables come away from the tin.
12. Scatter the feta and basil over the vegetables and serve straight away.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register