Grilled Focaccia Stacks

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Serves: 4
  • Credit: Croi

Ingredients:

1 Courgette, sliced
3 red peppers
3 tbsp donegal rapeseed
1 large focaccia loaf, cut into 4 rolls and halved
2 tbsp balsamic vinegar
2tbsp olive tapenade
A handful of fresh basil leaves
1tbsp pine nuts, toasted

Instructions

1. Heat a barbecue to a medium heat. Drizzle the courgette slices and red peppers with one tablespoon of rapeseed oil. Cook for 10-12 minutes, flipping the courgette once and rotating the peppers frequently so all sides are charred.

2. Remove from the heat and transfer the peppers to a bowl and cover with clingfilm. Allow to cool for seven minutes, then peel off the skins and remove the seeds and stem. Slice the peppers into four large strips.

3. Drizzle both cut sides of the focaccia with a bit of vinegar and oil. Brush four large squares of foil with a little more oil, then sit the focaccia bases in the middle of each square.

4. Spread each base with a bit of tapenade, then top with one slice of roasted pepper. Layer half of the courgettes on top scatter with a few basil leaves andhalf of the pine nuts.

5.Repeat the layers again, then finish with a third layer of roasted pepper. Top with the other bread half, then wrap tightly in the oil.

6. To cook, place the wrapped stack directly on the barbecue and cook for 10 minutes, flipping once. serve warm.

Kcal

331 kcal per serving

Top Tip

Opting for a vegetarian lunch helps you manage your daily meat intake.

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Donegal Rapeseed

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