Roasted Vegetable Ciabatta/focaccia With Sliced Pickled Walnuts


Photo: Opies
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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
6 tablespoons olive oil
100 ml passata
1 small large or 4 focaccia/ciabatta bread - warmed

Preparation

1
Pre – heat oven to 180ºC/350ºF/Gas 4.
2
Place the aubergine, peppers, onions and courgettes into a large roasting pan.
3
Drizzle the olive oil over the vegetables and season with salt and pepper.
4
Bake for 30 - 40 minutes.
5
Add the tomatoes after 15 minutes.
6
Stir in the passata and cook for a further 5 minutes.
7
Slice the ciabatta/focaccia in half and spoon the vegetables onto the base.
8
Sprinkle with sliced pickled walnuts and cover with the top half of the bread.

Tools

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About

Opies pickled walnuts are harvested before the shell forms. Cooked and marinated in a secret spiced malt vinegar recipe, they are then packed into jars by hand.

Opies pickled walnuts are available from Booths, Morrisons, Nisa Stores, Sainsbury's, Waitrose and quality independent food stores.

Yield:

1 servings

Added:

Monday, January 18, 2010 - 5:55am

Creator:

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