Med-style tray bake with mozzarella
This vegetarian tray bake with Mediterranean-inspired ingredients has got your meat-free meal sorted.
Serves: 6
Time to make: 45 mins
Hands-on time: 10 mins
Ingredients
- 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
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Instructions
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)
-
Calories 351cal
-
Kilojoules 1469kJ
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Protein 12.5g
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Total fat 17.5g
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–Saturated fat 3.4g
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Carbohydrates 30.4g
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–Sugars 10.6g
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Dietary fibre 10.9g
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Sodium 670mg
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Calcium 229mg
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Iron 2mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
