Roasted vegetable and mozzarella pie

Roasted Vegetable and Mozzarella Tart

A tasty vegetarian lunch with roasted peppers, aubergines, onions and mushrooms on a pesto base. The mozzarella brings it all together and the flavours are delicious. A healthy and filling lunch that is cheap to feed the whole family!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 1 roll pastry
  • 1/2 roast aubergine sliced
  • 1/2 roast red pepper sliced
  • 1/2 roast yellow pepper sliced
  • 4 button mushrooms chopped
  • 1 ball buffalo mozzarella cheese chopped
  • 3-4 tbsp red pesto
  • 1 shallot chopped


  1. Preheat the oven to 180. Roll out the pastry onto a baking tray on baking paper and pierce with a fork.

  2. Spread the pesto all over. Put on the roast aubergine and peppers evenly and add the mushrooms.

  3. Put on the mozzarella and shallots evenly and put the tray in the oven.

  4. Cook for 20 mins until the pastry has risen. Remove from the oven and let sit for 2 mins before cutting and serving.

  5. This dish doesn't need anything to go with it as it is very heavy. One or 2 slices is enough!

  6. I added on some olives the next time as my daughter loves them so you can add them if you like!

  7. Enjoy!