Mediterranean-Style Vegetable Panzanella & A Chicken Breast

Before you begin...

This recipe takes around 5-10 min to prep, so get your baking tray and all your ingredients ready, then wash your fruit and veg

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Trim the green stalk[s] off your aubergine[s] and chop into bite-sized pieces

Add the chopped aubergine to a large baking tray (or two!)

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into strips

Add the pepper strips to the baking tray[s]

Crush your garlic by squashing with the side of a knife (leave the skin on!)

Add your cherry tomatoes and crushed garlic to the baking tray[s]

Drizzle everything generously with olive oil and season with a generous pinch of salt and pepper and give everything a really good mix up and put the tray[s] in the oven for an initial 20 min – these are your Mediterranean-style vegetables

Meanwhile, combine your red wine vinegar, with your Dijon mustard (not a mustard fan? Go easy!) and 2 tbsp [3 tbsp] [4 tbsp] olive oil with a pinch of salt and pepper in a small bowl – this is your vinaigrette

Wash your salad, then pat it dry with kitchen paper

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the Mediterranean-style vegetables have been roasting for 20 min, remove the tray[s] from the oven and tear your ciabatta[s] into large pieces over the top and drizzle the torn ciabatta with a little olive oil

Return the tray[s] to the oven for 6-7 min further or until the ciabatta is lightly golden and starting to crisp, then sprinkle over your pine kernel & seed mix and return to the oven for a final 3-4 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!