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Ready in: 30 minutes + chilling and standing time
Serves: 6
No nutritional information available.
Ingredients
- 200g (7oz) sweet potato, peeled and thinly sliced
- 200g (7oz) aubergine, thinly sliced
- 2 courgettes, thinly sliced
- 4 tbsp olive oil
- Salt and freshly ground black pepper
- 1 round crusty bread loaf
- 6 tbsp basil pesto
- 100g (4oz) roasted red peppers from a jar, chopped
- 100g (4oz) baby leaf spinach
Method
1. Preheat a griddle pan over a high heat. Place the sweet potato, aubergine, courgette and olive oil in a large bowl. Season with salt and freshly ground black pepper, and toss to coat.
2. Griddle the vegetables, in batches, for 2 - 3 minutes on each side or until charred and tender. Set aside to cool.
3. Slice the top from the bread loaf and reserve. Scoop out the centre of the loaf to leave a 2cm (¾in) shell. Spread the inside of both the bread 'shell' and the bread lid with the pesto.
4. Layer the sweet potato, aubergine, courgette, red peppers and spinach inside the bread shell. Place the lid on top and wrap the whole loaf in a double layer of clingfilm. Place on a plate in the fridge, top with a roasting tin and weigh down with some heavy cans. Chill overnight.
5. Unwrap the picnic loaf and leave to come to room temperature before serving.
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