Roasted veggies on ciabatta

Roasted veggies and pesto on ciabatta

Roasted vegetables served on toasted ciabatta slices with fresh pesto, salad and a balsamic dressing

Roasted veggies and pesto on ciabatta



Prep time


Cooking time



A quick and tasty dish that makes a great lunch, dinner or starter


  • Ciabatta bread (2 rolls or a loaf)

  • 1 Red onion

  • 1 Yellow peper

  • 1 Courgette

  • 100g cherry tomatoes

  • Bag of mixed salad leaves

  • Balsamic drizzle

  • Pesto
  • Bunch of fresh basil

  • 50g pine nuts

  • 1 Garlic clove

  • 150ml olive oil

  • Generous pinch of sea salt & black pepper


  • Heat the oven to 180c fan
  • To make the pesto peel and roughly chop the garlic. Place all the ingredients except the olive oil into a food processor and pulse a few times. With the food processor on slowly add the olive oil until the pesto is a thick but not runny consistency. You may need to stop a few times and scrape down the sides to get everything well mixed.
  • Peel and dice the red onion into large chunks. Deseed the pepper and chop into 3cm chunks. Chop the courgette into 1-2 cm chunks. Halve the cherry tomatoes. Add the chopped veggies to a baking tray and drizzle over olive oil and season with salt and black pepper. Cook the veggies in the oven for 20 mins.
  • Heat a griddle on high heat. If using ciabatta rolls slice them in half or slice 4-6 slices 2-3 cm thick of the loaf. Brush the ciabatta slices with olive oil and toast on the griddle for 1-2 mins each side until brown and crispy. You may need to toast in batches
  • Place the toasted ciabatta slices on plates and top each with a layer of pesto and the roasted veggies.
  • Place a handful of salad leaves on each plate then squeeze 4 or 5 lines of the balsamic drizzle over the salad and veggies to taste.