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Roasted Vegetable and Feta Crust

Take advantage of the July glut of vegetables, such as courgettes, aubergines and tomatoes to make this scrumptuous veggie dish.


  • 1 aubergine

  • 2 courgettes, trimmed

  • 2 red peppers, halved, deseeded

  • 1 large red onion, peeled and cut into 6 wedges

  • 150g cherry tomatoes

  • 3 tbsp olive oil

  • Freshly ground black pepper

  • 250g, ciabatta bread mix (½ packet of 500g)

  • 50g black olives, stoned and chopped

  • 225g feta cheese, crumbled

  • 4 tbsp basil, torn


  • 1.

    Preheat the oven to oven 200c.

  • 2.

    Chop the aubergine, courgettes and peppers into approximately 1cm chunks. Place the vegetables in a roasting tin in a single layer and drizzle over the olive oil. Season well with black pepper and roast for 25-30 minutes.

  • 3.

    Meanwhile, weigh up 250g of ciabatta bread mix. Make up the ciabatta dough mix according to packet instructions, using only half the quantity of water and adding the chopped black olives when kneading. Set aside.

  • 4.

    Remove the vegetables from oven and transfer into a round shallow ovenproof gratin dish or small non-stick roasting tin. Roll out the olive dough to approximately the same size and place on top of the vegetables. Press down well. Bake for 15-20 minutes. Remove from oven and allow to cool for a few minutes. Place a large serving plate on top of the gratin dish and carefully, tip out the vegetable crust. Give the bottom of the dish a few taps with a wooden spoon to make sure the veggies come away from the tin. Scatter the feta and basil over the vegetables and serve straight away.

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