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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Italian bean & olive salad
Italian bean & olive salad
A star rating of 4.9 out of 5.17 ratings

A superhealthy side salad, packed full of vitamin C and perfect for al fresco eating

Tapenade toasts
Tapenade toasts
A star rating of 4.7 out of 5.3 ratings

These ciabatta bread toasts topped with black olive, caper, parsley and garlic dip are ideal served as canapés or with soup

Italian stuffed sweet peppers
Italian stuffed sweet peppers
A star rating of 3.5 out of 5.6 ratings

Take five ingredients and whip up this simple midweek supper of pesto peppers with couscous, mozzarella cheese and tomatoes

Nutrition: per serving

  • kcal431
    low
  • fat22g
  • saturates7g
  • carbs35g
  • sugars12g
  • fibre12g
  • protein17g
  • salt2.4g
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Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss the aubergine with the oil and roast for 15 mins, then stir in the tomatoes, garlic, olives and torn basil leaves, and cook for another 10 mins.

  • step 2

    Top with the bread and dot with the chunks of mozzarella. Bake for a further 25 mins, then scatter over the remaining basil leaves before serving.

Recipe from Good Food magazine, January 2016

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Comments, questions and tips (14)

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Overall rating

A star rating of 4 out of 5.32 ratings

MandyBas

question

If I wanted to add chestnut mushrooms at what stage I do this?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Add the mushrooms at the same time as the aubergines. We hope this helps. Best wishes, BBC Good Food Team.

cashewkitten

question

If I were to add chicken to this, which stage would that be?

goodfoodteam avatar
goodfoodteam

Hi, we'd suggest browning whole chicken breasts in a little olive oil whilst the aubergines cook and then combine everything together in step 2 and bake as per the recipe. We hope this helps, BBC Good Food Team.

Jilly Braddock

Absolutely delicious ❤️❤️

amand73

Make this every week. Children love it, one of their favourites. So simple to do and I serve it with pesto pasta or gnocchi.

Hakan Koseoglu avatar

Hakan Koseoglu

A star rating of 5 out of 5.

Delicious. Didn't have enough aubergines so substituted some courgettes - still brilliantly simple and tasty. Definitely put the mozarella in about 10-15 minutes remaining and it'd be melting with a lovely taste.

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