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Vegetarian tray bake with fennel and mozzarella

This vegetarian tray bake with Mediterranean-inspired ingredients has got your meat-free Monday sorted.

Serves 6

Prep Time 10 min

Cooking Time 35 min


  • 4 large fennel bulbs, trimmed and cut into quarters lengthways
  • 290g jar pitted black olives, drained and halved
  • 3 whole garlic cloves, peeled
  • 2 large onions, cut into 1cm thick wedges
  • 450g cherry tomatoes
  • 10 fresh thyme sprigs
  • 4tbsp olive oil
  • 250g ciabatta, torn
  • 125g reduced-fat mozzarella, torn


  1. Heat the oven to 220°C/fan 200°C/gas 7. Bring a large pan of water to the boil, then add the fennel and cook for 5 min or until just tender when pierced with a fork. Drain.
  2. Put the fennel and all the remaining ingredients, except the olive oil, bread and mozzarella, into a large, deep roasting dish. Season with pepper, then drizzle over the oil and toss together.
  3. Bake for 15 min. Add the bread and toss, then cook for a further 10 min. Dot the mozzarella over and cook for 5 more min or until melted, then serve.

Nutrition per serving

Read more on how we calculate nutrition.
351 12.5g 17.5g 3.4g 10.9g 10.6g 1.7g 229mg 30.4g 2mg

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