Roasted vegie and ricotta bread

roasted vegie and ricotta bread
16 Slice



1.Cook zucchini on heated oiled grill plate (or grill or barbecue) until tender. Cool.
2.Cut down centre of bread stick, without cutting all the way through. Open bread stick; remove soft bread inside, leaving 1cm-thick shell.
3.Spread cheese inside bread stick. Layer eggplant, capsicum, zucchini and lettuce inside bread case. Wrap bread stick tightly in plastic wrap.
4.Place bread stick on tray; top with another tray, weight with a small can. Refrigerate hours before cutting.

Roasted zucchini, eggplant and capsicum can be bought loose from delis, making the job even easier. Slice the stick as close to serving time as possible.


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