Prep
15 mins

Cooking Time

Cooking
45 mins

Serves 2

Classic Crispy

Ingredients

Serves: 2

  • 1 bag Florette Crispy salad
  • 1 aubergine, sliced thinly
  • 2 courgettes, sliced thinly
  • 2 tomatoes, sliced thinly
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 150ml passatta
  • Olive oil
  • Fresh basil, chopped
  • 1 small onion, peeled and finely diced
  • 2 garlic cloves, peeled and crushed 1/2 tbsp red wine vinegar
  • 1 buffalo mozzarella ball (optional) Salt and pepper

Method

  1. Heat the oven to 170°C.
  2. Heat 2 tbsp of oil in a lidded frying pan over medium heat. Fry onion and garlic until soft, about 7-8 mins.
  3. Add red and yellow peppers and continue to cook for about 8 mins until peppers have softened.
  4. Add passatta, vinegar and chopped basil and bring to the boil, cover with a lid and cook for 7-8 mins.
  5. Remove lid and season with salt and pepper. Turn off the heat.
  6. Pour into oven proof bowl, top with sliced courgette, aubergine and tomato, drizzle with olive oil and bake in oven at 170°C for about 15-20 mins until cooked.
  7. Remove from the oven, tear mozzarella into small pieces and place on the courgettes, aubergine and tomato.
  8. Place back in the oven and continue cooking until the cheese has melted.
  9. Serve with leaves on the side.
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