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Goat's cheese and roast vegetable ciabatta

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Goat's cheese and roast vegetable pan bagnat
Ciabatta filled with roasted vegetables and goat’s cheese – a vegetarian lunch on the go.
Serves
4
Prep
15 minutes
Cook
20 minutes
Each 376g serving contains (excludes serving suggestion)
KCal
415
Carbs
48.2g
Fibre
8.0g
Protein
16.6g
Fat
15.6g
Saturates
5.9g
Sugars
12.1g
Salt
1.0g
Fruit/Veg Portion
2
Ingredients

Ingredients

3 peppers – red, yellow and green, roughly chopped (150g each)
1 large red onion, cut into wedges (200g)
1 courgette, sliced (250g)
2 tbsp extra-virgin olive oil
2–3 tsp balsamic vinegar
1 tsp dried oregano
black pepper
2 x half ciabatta loaves, part baked (300g)
100g goat's cheese
2 tomatoes, sliced (160g)
handful fresh basil
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Method

Method

Recipe tips
  • For a dairy-free or vegan version, add some tahini and sundried tomatoes instead of the goat's cheese.
  • You can easily scale up this recipe and use a large loaf that will feed 8 people. Alternatively, use fewer ingredients for a single portion in a bread roll.
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