Grilled vegetable bloomer

Grilled vegetable bloomer

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(2 ratings)

Prep: 40 mins Cook: 30 mins


Cuts into 12 wedges
Grilled vegetables in a crusty bloomer loaf makes weekend entertaining a breeze - try it for a picnic too

Nutrition and extra info

  • Vegetarian

Nutrition per serving

  • kcalories168
  • fat7g
  • saturates1g
  • carbs22g
  • sugars6g
  • fibre2g
  • protein5g
  • salt0.49g
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  • 3 red peppers, halved and deseeded
  • 2 yellow peppers, halved and deseeded
  • 6 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 aubergine, sliced into long strips



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 courgettes, sliced into long strips



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 800g bloomer loaf
  • 1 red onion, sliced
  • 2 tbsp good-quality fresh vegetarian pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • handful basil leaves

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  1. Heat oven to 220C/fan 200C/gas 7. Place the peppers, cut-side down, on a baking tray, drizzle with 2 tbsp olive oil, then roast for 20 mins to colour the skins. Remove from the oven, place in a bowl, cover with cling film and leave to cool. Once cold, remove the skins and leave to one side. Drizzle the aubergine and courgette with the rest of the olive oil, then cook in batches on a griddle pan until marked on both sides. Set aside.

  2. Slice the loaf in half and carefully hollow out the middle, leaving two empty shells. Build up the loaf by placing the vegetables in layers and scattering each layer with sliced onion, pesto and basil leaves. Try to keep all the colours separate so you create lots of different coloured layers. Once the veg is layered up, replace the lid, wrap tightly in cling film, then place in the fridge. Cut into neat wedges to serve.

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Comments (4)

cottlefish's picture

We loved these sandwiches! We had a lot of filling left over (I didn't really understand the instructions on how many sandwiches this should fill...) so we'll be making it again tomorrow night. I think it would be yummy with a slice of provolone added to each, but, really, no improvements necessary! Might try it with mushrooms too as an earlier poster mentioned.

jadekelly's picture

Vegetarian pesto is widely available (I know Sainsburys' own brand is vegetarian). It's made with a parmesan substitute cheese that doesn't use animal rennet. So as long as you make sure to read the label then it's perfectly possible to make this dish vegetarian. Or if you don't trust shop bought stuff then there are quite a few vegetarian pesto recipes to be found online.

fluffyjacq's picture

Pesto is made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it’s definitely NOT suitable for vegetarians.

kellykochanski's picture
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I like the basic concept of the stuffed bloomer shown here, although I didn't exactly follow the recipe (my mother is allergic to peppers). Still, it seemed to work fine with mushrooms, and the pesto flavour was really good. The family as a whole seemed to find it an unusually good use of vegetables! Also, the scooped out bread made a good bread and butter pudding which made me feel unusually efficient with my extra food.
The main problem I had with this recipe was that, unlike the pretty slices in the picture, I found it difficult and messy to eat. A bloomer is a bit too big for a mouthful, and if you slice it at all thinly the vegetables fall out the sides. I think in my opinion this is more like a healthy sub than something for nice entertaining, but I could see making it often as a weekday dish.

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