Mozzarella Loaded Med Veg
with Roasted Peppers and Red Onion
The quantities provided above are averages only.
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.
Ingredients
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)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pop the mixed peppers and red onion mix onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
c) Spread out in a single layer. When the oven is hot, roast on the top shelf until lightly charred and tender, 20-22 mins
.
a) Meanwhile, halve the baby plum tomatoes and season with salt. When the pepper mix has 10 mins remaining add the tomatoes to the tray and return to the oven for the remaining time
b) Meanwhile, heat a small frying pan on medium heat (no oil).
c) 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.
a) Drain and tear the mozzarella.
b) Roughly chop the chives (use scissors if easier).
c) Once roasted, stir the mozzarella and three quaters of the chives through the veg and pop onto a serving plate.
d) Drizzle the veg with the balsamic glaze and finish by sprinkling over the pine nuts and remaining chives.
Enjoy!
