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Roasted Vegetable Picnic Loaf

A hollowed crusty loaf layered with roasted peppers, aubergine, courgette, mozzarella, and pesto, then pressed overnight for a perfect picnic.

VegetarianBreadPicnicRoasted VegetablesMake Ahead
Estimated Nutrition
Calories
475.9
kcal / serving
2855.4 kcal total
Carbs
42.6g
per serving
255.8 g total
Fat
26.4g
per serving
158.2 g total
Protein
17.1g
per serving
102.6 g total
Cook Time
15
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
7.5
ml
Sherry Vinegar
1½ tsp
45
ml
Pesto
ready-made, approx 3 tbsp
Dairy
250
g
Buffalo Mozzarella
2 x 125g balls
GrainsCereals
1
loaf
Crusty Loaf Of Bread
day-old
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
clove
Garlic
crushed
1
packet
Basil Leaves
fresh
OilsFats
60
ml
Olive Oil
4 tbsp plus extra for frying
Vegetables
2
piece
Red Pepper
seeds removed, cut into quarters
2
piece
Yellow Pepper
seeds removed, cut into quarters
2
piece
Courgette
sliced lengthways
1
piece
Aubergine
sliced lengthways

Method

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