- 3 red peppers, halved and deseeded
- 2 yellow peppers, halved and deseeded
- 6 tbsp olive oil
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
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.