ciabatta toast with grilled veg
How to make ciabatta toast with grilled veg recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
5 tablespoons olive oil, plus extra for drizzling
½ aubergine, trimmed and thinly sliced
1 ciabatta loaf
4 tablespoons green pesto
1 large beef tomato, thinly sliced
4 slices of mozzarella cheese
pepper
Method:
Heat the oil in a large, heavy-based frying pan and cook the aubergine slices in batches over a high heat for 1–2 minutes on each side until browned and tender. Remove with a fish slice and keep warm.
Meanwhile, cut the ciabatta loaf in half lengthways, then each half in half again widthways.
Place on the grill rack and cook under a preheated high grill, cut-side up, for 1 minute until golden.
Spread each ciabatta toastie with 1 tablespoon of the pesto. Top with the warm aubergine slices, then the tomato slices and finally the mozzarella slices. Drizzle each toastie with 1 tablespoon olive oil, then return to the grill and cook for a further 2 minutes until the mozzarella is melting and beginning to brown in places.
Season with pepper and serve warm.
For Mediterranean vegetable gratin, gently heat 4 tablespoons olive oil in a large frying pan and cook 1 sliced aubergine in batches over a high heat for 1–2 minutes on each side until browned and tender.
Loosely layer in a large, shallow gratin dish with 3 sliced large beef tomatoes, 2 x 150 g (5 oz) packs mozzarella cheese, drained and thinly sliced, and 6 tablespoons green pesto, seasoning between the layers.
Scatter with 3 tablespoons freshly grated Parmesan cheese and cook under a preheated high grill for 8–10 minutes until golden and bubbling. Total cooking time 30 minutes.
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| ciabatta toast with grilled veg |
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