Recipe

Picnic loaf

This colourful picnic loaf created in the Woman's Day kitchen is stuffed full of bright and healthy mediterranean vegetables and makes a delicious change from the usual sandwiches.

  • 40 mins cooking
  • Serves 12
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Ingredients

Picnic loaf
  • 200 gram kumara, peeled, thinly sliced
  • 200 gram eggplant, thinly sliced
  • 2 zucchini, thinly sliced
  • 1/4 cup olive oil
  • 20 round cob loaf
  • 1/4 cup prepared basil pesto
  • 100 gram char-grilled red capsicum, chopped
  • 150 gram brie or camembert cheese, thinly sliced
  • 4 marinated artichokes, drained, quartered

Method

Picnic loaf
  • 1
    Preheat a char-grill or large frying pan on high.
  • 2
    Place kumara, eggplant and zucchini in a large bowl. Add oil, season to taste and toss well to coat.
  • 3
    Char-grill vegetables, in 3 batches, for 2-3 minutes each side, until tender. Set aside to cool.
  • 4
    Slice the top quarter from cob loaf and reserve. Scoop out the centre, leaving a 2cm-thick shell. Spread the inside shell and lid with pesto.
  • 5
    Place a layer of kumara over the base of shell. Top with eggplant, zucchini, capsicum, then zucchini, brie and artichokes. Repeat with any remaining vegetables.
  • 6
    Top with lid and wrap well in plastic wrap. Press between 2 large plates. Top with some heavy cans and chill overnight.
  • 7
    Preheat oven to hot, 200°C. Unwrap the cob and place on an oven tray. Bake for 15-20 minutes, or until crust is golden. Cut into wedges to serve.

Notes

If preferred, use baked vegetables, or char-grilled vegetables in a jar. Add some sliced salami if desired.

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