Philadelphia & Chargrilled Vegetable Ciabatta
Toss the vegetables pieces in the olive oil and lightly griddle until soft. Season to taste.
Meanwhile cut both the ciabatta chunks in half horizontally. Toast or griddle the bread and whilst still warm, spread each of the four pieces with the Philadelphia. Spoon a little pesto over the Philadelphia.
Immediately divide the warm vegetables between the Philadelphia laden ciabatta. Serve whilst still warm.
- 2 small or 1 large yellow pepper, cored, deseeded and cut into chunks
- 2 small or 1 large red pepper, cored, deseeded and cut into chunks
- 2 medium courgettes
- 2 small red onions, sliced
- 10 ml olive oil
- two chunks of ciabatta, each chunk about a third of a loaf in size
- 120 g Philadelphia Light
- 2 tsp basil pesto