- 1 focaccia roll, or about 10cm square cut from a loaf of focaccia
- drizzle balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- drizzle olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 whole roasted peppers from a jar
- 4 tsp olive tapenade
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 6 chunks or slices of ready-roasted courgette
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- few basil leaves
- 1 tbsp toasted pine nuts
Halve the focaccia through the middle, then drizzle both cut sides with a little balsamic and oil. Brush a large square of foil with a little more oil, then sit the foccacia base in the middle. Top with a slice of pepper, roughly the same size as the bread, then spread with half the tapenade. Layer half the courgettes on top, scatter with a few basil leaves and half the pine nuts. Repeat the layers again, then finish with a third layer of roasted pepper. Top with the other bread half, then wrap tightly in the foil. Make up to a day ahead – or freeze now.
To cook, place the wrapped stack directly on the coals (or on the rack if you are using a gas barbecue) and bake for 10 mins on each side or 15 mins each side from frozen.
If you’ve bought a whole focaccia to make the stack, cut the rest of the bread into squares, brush with some garlic butter and barbecue for a couple of mins on each side for quick smoky garlic bread.
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