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.
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.