Mediterranean-style vegie focaccias
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Time to make:
22 mins (Hands-on time: 10 mins, Cooking time: 12 mins)
$4.60 per serve
(at time of publication)
Full ingredients list:
olive oil spray
2 focaccia rolls, halved lengthways
4 teaspoons basil pesto
400g cherry tomatoes
1/4 cup oil-free sun-dried tomatoes, chopped
11/2 cups quartered button mushrooms
1/2 eggplant, sliced, chargrilled
1 red capsicum, diced
1 cup grated reduced-fat mozzarella or tasty cheese
2 cups rocket
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 190°C. Lightly grease a large baking tray and line with baking paper. Place focaccia halves on prepared tray.
Step 2 Spread pesto onto focaccia halves. Top with cherry tomatoes and remaining vegetables, except rocket. Sprinkle with cheese.
Step 3 Spray focaccias with oil. Bake for 10–12 minutes, or until cheese melts and crust is slightly golden.
Step 4 Top focaccias with rocket and season with black pepper. Serve.
About this recipe
First published: March 2014