Roasted Vegetable Ciabatta/Focaccia with Sliced Pickled Walnuts Recipe at MyDish

Roasted Vegetable Ciabatta/Focaccia with Sliced Pickled Walnuts

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Method

  • Pre – heat oven to 180ºC/350ºF/Gas 4.

  • Place the aubergine, peppers, onions and courgettes into a large roasting pan.

  • Drizzle the olive oil over the vegetables and season with salt and pepper.

  • Bake for 30 - 40 minutes.

  • Add the tomatoes after 15 minutes.

  • Stir in the passata and cook for a further 5 minutes.

  • Slice the ciabatta/focaccia in half and spoon the vegetables onto the base.

  • Sprinkle with sliced pickled walnuts and cover with the top half of the bread.

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    Ingredients

    • 1 aubergine – diced
    • 1 red pepper – seeded and sliced
    • 1 green pepper – seeded and sliced
    • 2 red onions – cut into wedges
    • 2 courgettes – sliced
    • 4 ripe tomatoes – cut into wedges
    • 8 Opies pickled walnuts – sliced
    • 6tbs olive oil
    • 100ml passata
    • 1 large or 4 small focaccia/ciabatta bread - warmed

    By Views 780  Added Sat Aug 8 2009


    Made using walnuts harvested before the shell forms and then cooked and marinated in a secret spiced recipe.

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