Tapas Style Mozzarella & Med Veg Side Dish
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Tapas Style Mozzarella & Med Veg Side Dish

Tapas Style Mozzarella & Med Veg Side Dish

Serves 2 | with Pepper, Red Onion, Tomato and Pine Nuts

Bring flavours of the Mediterranean to mealtimes with this tasty tapas style side dish, complete with roasted vegetables and creamy mozzarella. Finish with pine nuts and a drizzle of balsamic glaze for a delicious side dish to elevate any meal.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time10 minutes


serving amount

300 grams

Mixed Peppers and Red Onion

125 grams

Baby Plum Tomatoes

15 grams

Pine Nuts

1 bunch(es)


1 ball(s)


(Contains Milk)

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)


Nutritional information

Energy (kJ)957 kJ
Energy (kcal)229 kcal
Fat13.3 g
of which saturates6.1 g
Carbohydrate15.5 g
of which sugars13.2 g
Protein11.8 g
Salt0.35 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray


Into the Oven

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Pop the mixed peppers and red onions onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

c) When the oven is hot, roast your vegetables on the top shelf until lightly charred and tender, 20-22 mins.

Roast and Toast

a) Meanwhile, halve the baby plum tomatoes and season with salt.

b) When the veg has been in the oven for 10-12 mins, remove the tray from the oven and add the tomatoes. Return to the oven and roast for the remaining 10 mins, until the tomatoes have softened.

c) While the veg roasts, heat a small frying pan on medium heat (no oil). Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.

Finish and Serve

a) Roughly chop the chives (use scissors if easier).

b) Drain and tear the mozzarella into pieces.

c) Once roasted, stir the mozzarella and three quaters of the chives through the veg, then transfer to a sharing bowl.

d) Drizzle over the balsamic glaze. Sprinkle over the toasted pine nuts and remaining chives to finish.


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