Choose ripe tomatoes for the best flavour.
PREP 10 MINS
COOK 15 MINS
1 large beef tomato, thickly sliced
1 red pepper, deseeded and cut into wedges
125g reduced-fat mozzarella, drained and sliced
1 garlic clove, sliced
several basil leaves
1tbsp olive oil
1 Heat the grill to high. Grease a grill pan or baking tray and spread the mushrooms, tomato slices and peppers over it.
2 Top the tomatoes with the mozzarella and sprinkle over the garlic and basil leaves.
3 Season generously with salt and ground black pepper, drizzle with olive oil and grill for 10-15 mins until the vegetables are tender and the cheese melted.
If you fancy changing this up, you could grill the mushrooms with garlic and half the olive oil and serve the tomato, peppers, mozzarella and basil on the side as a salad, drizzled with a little balsamic vinegar.