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Vegetarian, Italy

Grilled vegetable and mozzarella stuffed focaccia with salad

This grilled vegetable and mozzarella focaccia serves 4 people, takes 40 minutes and is rated easy, at about €3.30 per person. The key is well grilled, well drained vegetables, and a focaccia warmed before filling so it stays soft inside and crisp outside.

Tonight, an open focaccia stuffed with grilled vegetables, mozzarella and pesto, with a salad on the side.

Grilled vegetable and mozzarella stuffed focaccia with salad
Total time
40 min
Difficulty
Easy
Cost per person
€3.30
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Summer
The kids
They generally like it

This focaccia, split open and filled, plays on two textures, the soft crumb of the warmed bread and the slight char of well grilled vegetables. Zucchini, eggplant and bell pepper each bring their own flavor, the mozzarella melts gently over them, and the pesto ties everything together without overpowering it. It is a summer dish you eat with your hands.

This is the kind of meal to make on a weeknight when it is hot out and you do not want the oven on for long, or for a relaxed Sunday lunch. Kids usually go for the warm sandwich version more easily than grilled vegetables on a plate. Mon Chou pairs it with a side salad to round out the meal.

The ingredients

4 people

Bakery

  • Plain focaccia 1

Fruits and vegetables

  • Zucchini 2 piece
  • Eggplant 1 piece
  • Red bell pepper 1 piece
  • Green salad 1 piece

Dairy

  • Mozzarella 250 g

Pantry

  • Pesto 4 tbsp
  • Olive oiloften in the pantry 4 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Tree nuts

The step by step recipe

  1. Cut the zucchini, eggplant and bell pepper into strips and brush them with olive oil.

    Salt the eggplant lightly, it draws out its water.

  2. Grill the vegetables in the oven at 230°C or on a grill pan. 15 min

    Turn them once, they should be tender and nicely marked.

  3. Warm the focaccia in the oven for 3 minutes, then split it open in half. 3 min

    Use a bread knife and a sawing motion so the crumb does not get crushed.

  4. Spread pesto on the bottom half, top with the vegetables and sliced mozzarella, then close it up.

    Drain the mozzarella so it does not make the bread soggy.

  5. Bake for another 5 minutes to melt the mozzarella, then cut into portions and serve with the salad. 5 min

    Cut with a serrated knife, the focaccia slices cleanly.

Our tips to get it right

  • Cut the vegetables into even strips about 5 mm thick so they all cook at the same rate.
  • If you grill the vegetables in the oven, spread them in a single layer on the baking sheet, otherwise they steam instead of browning.
  • Let the filled focaccia rest for a minute out of the oven before slicing, the mozzarella sets a bit more and you get a cleaner cut.

The variations

  • Swap the red bell pepper for a yellow one or for sun dried tomatoes for a different color and flavor.
  • For a richer version, tuck a few slices of cured ham between the vegetables and mozzarella before closing the focaccia.
  • For a quick kids version, skip the second oven pass and fill the focaccia with warm rather than hot vegetables, it comes together faster.

What to serve it with

  • Green salad with vinaigrette
  • Sparkling water with lemon
  • Melon as a starter

Storage

Grilled vegetables keep for 2 days in the fridge in a sealed container, handy if you want to prep ahead. The filled focaccia is best eaten the same day, but leftovers reheat well in the oven for 5 minutes to bring back a crisp crust. Skip the microwave, it softens the bread too much.

Questions about this dish

Can you grill the vegetables ahead of time?

Yes, grill them the day before and keep them in the fridge in a sealed container. Let them come back to room temperature a bit before filling the focaccia.

What kind of focaccia works best here?

A plain, fairly thick focaccia holds the filling better than a thin one. Skip heavily flavored versions, the pesto and vegetables already bring plenty of taste.

Can you use something other than pesto?

An olive tapenade or a simple drizzle of olive oil with crushed garlic works well instead of pesto. The flavor will be a bit less herby but just as fragrant.

Is this focaccia served hot or cold?

It tastes best warm or hot, right after the oven melts the mozzarella. Cold, the crumb loses its softness.

How long does it take to make a grilled vegetable and mozzarella stuffed focaccia with a side salad?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a grilled vegetable and mozzarella stuffed focaccia with a side salad?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a grilled vegetable and mozzarella stuffed focaccia with a side salad cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, tree nuts. Always check the labels of the products you buy.

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