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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
4.5(90)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on March 28, 2026
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Calories
: 
229 kcal
Protein
: 
11.8g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

300 grams

Mixed Peppers and Red Onion

125 grams

Baby Plum Tomatoes

15 grams

Pine Nuts

1 bunch(es)

Chives

1 ball(s)

Mozzarella

(Contains: Milk)

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

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
Salt0.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Pan

Instructions

PDF
Into the Oven
1

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
2

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
3

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.

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Customers loved the taste, describing it as "divine", "yummy", and "wonderful". The pine nuts and balsamic glaze were particularly enjoyed.
  • Ease of prep: Simple to prepare, with roasting vegetables being the main cooking method. Some found it a bit time-consuming for a side dish.
  • Suggestions: Consider adding protein like shredded chicken or pairing with pasta and pesto to make it a main dish.
  • Versatility: Works well as a side for various mains, including pork kofta, tacos, and tagine. Some even enjoyed it as a standalone meal.
  • Portions: Several reviewers found the portion size small, noting that peppers shrink when roasted.
AI-generated from customer reviews
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