Grilled vegetable bloomer

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• kawaii344

  14 March 2011

  kawaii344 rated this recipe

  

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• KAT

  08 July 2011

  KAT rated and commented on this recipe

  

  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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• Jacqueline Fenner

  17 September 2011

  Jacqueline Fenner commented on this recipe

  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.

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• Jade

  19 September 2011

  Jade commented on this recipe

  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.

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• Cottlefish

  05 March 2012

  Cottlefish commented on this recipe

  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.

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Ingredients

• 3 red peppers , halved and deseeded
• 2 yellow peppers , halved and deseeded
• 6 tbsp olive oil
• 1 aubergine , sliced into long strips
• 2 courgettes , sliced into long strips
• 800g bloomer loaf
• 1 red onion , sliced
• 2 tbsp good-quality fresh vegetarian pesto
• handful basil leaves

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Difficulty and servings

Cuts into 12 wedges

Preparation and cooking times

Prep 40 mins

Cook 30 mins

Vegetarian, Low-fat

Ingredients

• 3 red peppers , halved and deseeded
• 2 yellow peppers , halved and deseeded
• 6 tbsp olive oil
• 1 aubergine , sliced into long strips
• 2 courgettes , sliced into long strips
• 800g bloomer loaf
• 1 red onion , sliced
• 2 tbsp good-quality fresh vegetarian pesto
• handful basil leaves

Per serving

168 kcalories, protein 5g, carbohydrate 22g, fat 7 g, saturated fat 1g, fibre 2g, sugar 6g, salt 0.49 g

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