2 tbsp plant-based green pesto
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
100g plant-based cheddar style cheese
12 fresh basil leaves
Salt and pepper, to taste
- Preheat the oven to 200/180C fan and line 2 baking trays with baking paper. Cut the ciabatta in half both horizontally and vertically.
- Slice the peppers and courgette, season with salt and pepper and place on one of the baking trays. Place in the oven to roast for 15-20 minutes.
- Once cooked, spread 2 halves of the ciabatta with the pesto, then add the roasted vegetables and top with the cheese and basil leaves. Top each with another focaccia half and transfer to the baking tray.
- Bake in the oven for 10 minutes, until the ciabatta is crispy and the cheese has melted. Serve as a delicious gluten free lunch!