Med-style tray bake with mozzarella

Author: HFG staff

Photographer: HFG staff

This vegetarian tray bake with Mediterranean-inspired ingredients has got your meat-free meal sorted.

Serves: 6

Time to make: 45 mins

Hands-on time: 10 mins

Ingredients

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4 large fennel bulbs, trimmed and cut into quarters lengthways
290g jar pitted black olives, drained and halved
3 whole cloves garlic, peeled
2 large onions, cut into 1cm thick wedges
1 punnet cherry tomatoes
10 fresh thyme sprigs
4 tablespoons olive oil
250g ciabatta, torn
125g reduced-fat mozzarella, torn

Instructions

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1 Heat the oven to 220°C/fan 200°C/gas 7. Bring a large pan of water to the boil, then add the fennel and cook for 5 min or until just tender when pierced with a fork. Drain.

2 Put the fennel and all the remaining ingredients, except the olive oil, bread and mozzarella, into a large, deep roasting dish. Season with pepper, then drizzle over the oil and toss together.

3 Bake for 15 min. Add the bread and toss, then cook for a further 10 min. Dot the mozzarella over and cook for 5 more min or until melted, then serve.

Nutrition Info (per serve)

Calories 351 cal

Kilojoules 1469 kJ

Protein 12.5 g

Total fat 17.5 g

Saturated fat 3.4 g

Carbohydrates 30.4 g

Sugar 10.6 g

Dietary fibre 10.9 g

Sodium 670 mg

Calcium 229 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.