Leftover Roast Veggie Focaccia

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Step 1.

Add the roast vegetables to a large mixing bowl with your pesto and give it a big mix.

Step 2.

Add the veggies to a frying pan with a splash of oil over a medium heat. Season with your chilli flakes and fry for 6 minutes until hot and slightly charred.

Step 3.

Lay your Deli Kitchen Sliced Focaccia out on a board. Remove the top half and drizzle some olive oil on the bottom half. Evenly spread 2 teaspoons of chilli jam then, load up your focaccia with the pesto roast veggies. Drizzle some olive oil onto the underside of the top half of the focaccia and place it on top of the veggies. Close and repeat with your other 3 servings.

Step 4.

Heat a frying pan on a medium heat with a splash of olive oil. Add your focaccias and toast for 3 minutes on each side, until golden and crisp.

Step 5.

Place the focaccias on a board. Chop in half and dig in! Enjoy!

Get a nice char on your veggies for added flavour.

600g Leftover Roast Vegetables
2 Tbsp Basil Pesto
1 Tsp Chilli Flakes
250g Chilli Jam
4 Sliced Focaccia 
Olive Oil