Roasted Vegetable Ciabatta/Focaccia With Sliced Pickled Walnuts

• 1 aubergine - diced
• 1 red pepper - seeded and sliced
• 1 green pepper - seeded and sliced
• 2 red onions - cut into wedges
• 2 courgettes - sliced
• 4 tomatoes ripe, - cut into wedges
• 8 walnuts Opies pickled, - sliced
• 6 tablespoons olive oil
• 6 3/4 tablespoons passata
• 1 focaccia small large or 4, /ciabatta bread - warmed

1. Pre - heat oven to 180u0b0C/350u0b0F/Gas 4.
2. Place the aubergine, peppers, onions and courgettes into a large roasting pan.
3. Drizzle the olive oil over the vegetables and season with salt and pepper.
4. Bake for 30 - 40 minutes.
5. Add the tomatoes after 15 minutes.
6. Stir in the passata and cook for a further 5 minutes.
7. Slice the ciabatta/focaccia in half and spoon the vegetables onto the base.
8. Sprinkle with sliced pickled walnuts and cover with the top half of the bread.

aubergine, red pepper, green pepper, red onions, tomatoes, walnuts, olive oil, passata, bread

Taken from www.yummly.com/recipe/Roasted-Vegetable-Ciabatta_focaccia-With-Sliced-Pickled-Walnuts-1671463 (may not work)