Roasted Veg ciabatta

Back

Adding a dollop of Heinz Salad Cream to a feast of crunchy vegetables makes a delicious filling.

Roasted Veg ciabatta
4

Method

  • Slice the aubergine into 1 inch discs.
  • Slice down the middle of the courgettes into 4 slices each. Quarter the onion.
  • Take the top off the peppers and discard the seeds, now quarter them, place them all in a large mixing bowl. Add the oil and season. Mix well.
  • Place on a baking tray so all the vegetables are laid flat. Heat the oven to 190° and bake for 25 minutes.
  • You can place under the grill for an additional 5 minutes to caramelise the vegetables.
  • Slice the ciabatta loafs through the middle and spread over a tablespoon of Heinz Salad Cream on each. Layer the vegetables evenly on each loaf.
  • Press down hard and cut in half. Serve with a salad.

Back

You will need

  • 1 aubergine
  • 2 courgettes
  • 2 red peppers
  • 1 green pepper
  • 1 large white onion
  • 2 tablespoons olive oil
  • Rock salt and pepper
  • 2 tablespoons Heinz Salad Cream
  • 2 ciabatta loaves