Set oven to 250ºC (see notes). Dice zucchini and capsicum. Toss with meatballs and 1-2 tbsp oil in a large, lined oven dish. Bake for 8 minutes in the oven (see step 4).
2. Combine the sauce
Combine cherry tomatoes (and juice) with crushed garlic, 1 tsp oregano, salt and pepper (use for step 4).
3. Dress the salad
Trim and slice snow peas, chop lettuce leaves. Toss together with olive oil and balsamic dressing.
4. Add sauce + cheese
Take the oven dish out of the oven, pour in tomato mixture. Toss together then scatter bocconcini on top. Return to the oven for another 8-10 minutes or until cheese has melted.
5. Warm the bread
Slice bread rolls and warm in the oven (if desired).
6. Finish and plate
Serve tray bake with a side of dressed salad and bread to mop up the sauces.
Don’t wait for the oven to preheat fully, we are using high heat and count on the oven not reaching the set temperature until halfway through the cook. If you have a slow oven, simply extend the cook time with 5 minutes or so.
Serve with pasta instead of bread if you like. Bread is baked fresh and can be frozen if desired.
No pork option - pork meatballs are replaced with chicken meatballs.
No gluten option - bread is replaced with GF bread.
Red capsicum, 1
Pork meatballs, 1 packet
Cherry tomatoes (tin), 400g
Garlic, 2 cloves
Snow peas, 1/2 packet (125g) *
Festival lettuce, 1
Balsamic dressing, 1 sachet
Bocconcini, 1 tub
Long rolls, 2-pack
From your pantry
Olive oil, oil (for cooking), salt, pepper, dried oregano