Roasted Vegetable Ciabatta/focaccia With Sliced Pickled Walnuts
By: Opies
Published: Monday, January 18, 2010 - 5:55am

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.

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.