Med-style tray bake with mozzarella
- 4 large fennel bulbs, trimmed and cut into quarters lengthways
- 290g jar pitted black olives, drained and halved
- 3 whole cloves garlic, peeled
- 2 large onions, cut into 1cm thick wedges
- 1 punnet cherry tomatoes
- 10 fresh thyme sprigs
- 4 tablespoons olive oil
- 250g ciabatta, torn
- 125g reduced-fat mozzarella, torn
1 Heat the oven to 220°C/fan 200°C/gas 7. Bring a large pan of water to the boil, then add the fennel and cook for 5 min or until just tender when pierced with a fork. Drain.
2 Put the fennel and all the remaining ingredients, except the olive oil, bread and mozzarella, into a large, deep roasting dish. Season with pepper, then drizzle over the oil and toss together.
3 Bake for 15 min. Add the bread and toss, then cook for a further 10 min. Dot the mozzarella over and cook for 5 more min or until melted, then serve.
Nutrition Info (per serve)
Total fat 17.5g
–Saturated fat 3.4g
Dietary fibre 10.9g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like