Ingredients
190g jar Sacla' Tomato & Ricotta Pesto
2 tbsp Olive Oil
1 tbsp red wine vinegar
1 red and yellow pepper, cored, deseeded and cut into large pieces
2 courgettes, cut into 1 cm slices
1 red onion, cut into 8 wedges
150g ciabatta, cut into chunky pieces
50g pitted mixed olives
150g ball Buffalo Mozzarella, torn
Handful basil leaves, to serve
Method
1. Preheat the oven to 220°C (200°C fan, Gas 6). Mix the Tomato & Ricotta Pesto with the oil and vinegar together in a bowl.
2. Put the vegetables in a large shallow roasting tray, spoon over 3/4 of the Pesto mixture, season well, then turn to coat.
3. Add the bread, stir gently, then return to the oven and cook for a further 10 minutes, until the bread has started to crisp and the vegetables are tender.
4. Divide between 4 plates, scatter with olives, Mozzarella and drizzle over the remaining Pesto mixture. Garnish with fresh basil leaves.