Name: Picnic loaf
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 12
Ingredients: 200 gram kumara, peeled, thinly sliced; 200 gram eggplant, thinly sliced; 2 zucchini, thinly sliced; 1/4 cup olive oil; 20 round cob leaf; 1/4 cup prepared basil pesto; 100 gram chargrilled capsicum, chopped; 150 gram brie or camembert cheese, thinly sliced; 4 marinated artichokes, drained, quartered

Picnic loaf

This incredible layered sandwich loaf is made well in advance, so it's ideal for picnics. It's packed with delicious grilled vegies - you could add salami, too, if you like.

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Serves 12

Prep

25M

Cook

40M

Total

1H 5M

Ingredients

200 gram kumara, peeled, thinly sliced

200 gram eggplant, thinly sliced

2 zucchini, thinly sliced

1/4 cup olive oil

20 round cob leaf

1/4 cup prepared basil pesto

100 gram chargrilled capsicum, chopped

150 gram brie or camembert cheese, thinly sliced

4 marinated artichokes, drained, quartered

Method

1.Preheat a chargrill or large frying pan on high. Place kumara, eggplant and zucchini in a large bowl. Add oil, season to taste and toss well to coat.

2.Chargrill vegetables, in three batches, 2-3 minutes each side. Set aside.

3.Slice top quarter from cob loaf and reserve. Scoop out centre, leaving 2cm-thick shell. Spread inside shell and lid with pesto. Place layer of kumara over base of shell. Top with eggplant, zucchini, capsicum, brie and artichokes. Repeat with any remaining vegetables.

4.Top with lid and wrap well in plastic wrap. Press between two large plates. Top with a heavy object. Chill overnight.

5.Preheat oven to 200°C. Unwrap cob and place on an oven tray. Bake 15-20 minutes, or until crust is golden. Cut into wedges to serve.

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