Ciabatta with feta and roasted vegetables

    1 hour

    A feast of colourful vegetables makes a superb topping for a pizza-style ciabatta. The bread soaks up the aromatic roasting juices so that it is deliciously moist with a crunchy crust. If you want to boost your vegetable intake even more, serve it with a leafy herb salad.

    4 people made this

    Serves: 4 

    • 1 large part-baked ciabatta
    • 4 tomatoes, diced
    • 3 tbsp tomato purée
    • 2 garlic cloves, crushed
    • 1 tbsp finely chopped fresh rosemary
    • 1 tsp fennel seeds
    • 3 tbsp olive oil
    • 1 aubergine, thinly sliced
    • 1 tbsp cider vinegar
    • 1 tsp sugar
    • 6 spring onions, halved widthways and cut into strips
    • 1 red pepper, deseeded and cut into fine strips
    • 1 yellow pepper, deseeded and cut into fine strips
    • pinch of dried chilli flakes (optional)
    • 100g feta cheese, finely crumbled

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Heat the oven to 240°C/gas 9. Slice the ciabatta in half horizontally. Trim a fine sliver off the rounded top so that it sits steadily when turned cut-side up.
    2. Mix the tomatoes, tomato purée and half the crushed garlic in a large bowl. Spread this mixture over the cut ciabatta and set aside on a board. In the same bowl, mix the remaining garlic, rosemary, fennel seeds and olive oil.
    3. Lay the aubergine slices on a baking sheet and brush sparingly with some of the herb oil. Turn and brush the second sides sparingly – this uses about a third of the oil. Bake for 3 minutes until the slices are just beginning to soften. Turn the aubergines and bake for a further 3 minutes. Remove from the oven and reduce the temperature to 220°C/gas 7.
    4. Meanwhile, stir the cider vinegar and sugar into the remaining oil. Add the spring onions, red and yellow pepper strips, chilli flakes, if using, and some pepper to season. Mix well.
    5. Top the ciabatta with half the mixed peppers mixture, cover with overlapping aubergine slices, then pile the remaining pepper mixture on top, drizzling over all the herb oil in the bowl.
    6. Place the ciabatta on the same baking sheet that was used for roasting the aubergine slices and bake for 15 minutes.
    7. Top with the feta, pressing it down lightly with a fork, and bake for a further 10–15 minutes until the feta is golden and the vegetables are well browned. Cut each piece of ciabatta into 4 and serve 2 pieces per portion.

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