Mediterranean style bread with sundried raisin tomatoes and buffalo mozzarella

What you'll need

2 red pepper, halved and pips removed 
1 red onion
4 garlic cloves
3 courgette, sliced horizontally in half 
1 aubergine. sliced in 5mm slices
200g Peppadew® Sundried Raisin Tomatoes
250g buffalo mozzarella
1 tbsp sherry vinegar
10g basil
1 large round country bread, lid cut of and toasted 
Salt and pepper to taste
Olive oil

How you do it

Pre-heat the oven grill.

Roast red peppers upside down until skins are turning black.

Remove from oven place in a plastic bag and allow to sweat in closed up bag for 20 minutes.

Remove skin and drizzle with a little sundried raisin tomato oil. Keep on the side.

Pre-heat the oven to 180ºC and place the onions and garlic cloves on a baking tray.

Drizzle with a little sundried raisin tomato oil and bake for 10 minutes or until the onions starts to brown and the garlic starts to soften.

Add a drizzle of sundried raisin tomato oil into a griddle pan and bring to a medium to warm heat.

Fry the courgette and the aubergine separately until cooked through and golden brown.

Place all the vegetables, onion, garlic and the sundried raisin tomatoes on a platter and drizzle with sherry vinegar.

Season with salt and pepper to taste.

Slice Mozzarella into thick slices.

Top the bread with vegetables and cheese and basil leaves.

Serve sliced uncovered or place lid on and slice like a cake into wedges.