Roast vegetable picnic loaf
Preparation time: 20 mintues, plus chilling
1 large aubergine, thinly sliced
1 red and orange pepper, halved and deseeded
5 tbsp olive oil
1 rustic baguette
4 tbsp pesto
2 x 150g (5oz) packs of mozzarella
2 beef tomatoes, sliced
1 200g (7oz) packet of pepperoni
1 Place the aubergine and peppers in a bowl. Drizzle with 2 tbsp of the oil, season well and then grill until softened and charred.
2 Split a large rustic baguette in half and spread one half with fresh pesto. Top with the thinly sliced mozzarella, sliced fresh tomato and pepperoni. Pile the roasted veggies on top and drizzle the cut side of the other piece of bread with olive oil. Place on top and tightly tie in place with string. Wrap in greaseproof paper and chill for 2 hours or until needed. Slice and serve.