Recipe Category: Side-Dish
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Ingredients
Makes 1; serves 6
- 2 zucchini (courgettes), sliced lengthwise
- 1 eggplant (aubergine), sliced lengthwise
- 1 red bell pepper, seeded and quartered
- 1 yellow bell pepper, seeded and quartered
- 1 garlic clove, crushed
- olive oil
- sea salt and black pepper, to taste
- 1 white cob loaf
- a few tbsp black olive tapenade or basil pesto
- fresh basil leaves
- 10 slices salami
- 2 balls mozzarella cheese, drained, patted dry, and sliced 8 semi-dried (sun-blush) tomatoes, chopped
Method
- Mix al the vegetables with the crushed garlic and a slug of olive oil
- Let marinate for about 30 minutes or longer if possible
- After this time, season the vegetables with salt and pepper, then heat a ridged griddle pan and cook the vegetables in batches until soft and nicely charred in places
- Set aside and let cool
- Cut off the top third of the loaf to make a lid
- Hol ow out the rest (bottom) of the loaf by pul ing out most of the crumb from the inside with your hands
- Leave a 1¼in (3cm) crust around the outside; it’s important that this is a decent thickness so that it prevents the moisture from the vegetables turning the crust soggy
- Reserve the crumb for another recipe
- Spread the inside of the loaf with the tapenade or pesto
- Then, it’s just a case of layering everything up inside
- When the loaf is ful , put the lid back on and wrap the whole thing tightly in plastic wrap (clingfilm)
- Weigh the loaf down by putting something heavy on top of it
- Leave the loaf to press for a few hours at room temperature before serving, if possible
- To serve, remove and discard the plastic wrap, cut the loaf into wedges, and get that jaw ready
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