Roast Veg & Mozzarella

It’s #ToastieTuesday time and this week it’s packing the flavours of the Med in a Roast Veg special!

Ingredients:

• 200g mix of roast peppers, aubergine, onions & cherry tomatoes

• 100g of mozzarella

• 2 slices sourdough or artisan bread

• Butter for the outside of the bread

• (Optional) dried herbs (oregano, basil)

Method:

1. Pre-cook the vegetables (200C for 35 minutes in an oven, cut up and covered in olive oil)

2. Butter the outside of both bread slices.

3. Place the roast veg mix on one side of the bread and top with the mozzarella

4. Assemble the sandwich ready for cooking and place directly on the bottom of the oven on a cook sheet / parchment

High Speed Oven Settings:

• Microwave: 100%

• Oven Temperature : 260°C – 275°C

• Fan Speed: 60%

• Time: 55 seconds