Ingredients
Method
1.Preheat the oven to 200°C (180°C fan-forced). Place capsicums on an oven tray; roast until the skin is beginning to blister and blacken. Transfer to a bowl; cover with plastic wrap, cool.
2.Combine oil, vinegar, parsley and capers in a medium bowl. Add the zucchini; season with salt and freshly ground black pepper.
3.Remove the skin and seeds from the capsicums; thinly slice the flesh. Add the capsicum to the zucchini mixture; toss to combine.
4.Split the baguette in half lengthways, without cutting all the way through; open out flat. Scoop out the soft bread; rub the garlic over the inside of the baguette.
5.Arrange the eggs in the base of the baguette; top with the artichoke, then capsicum mixture, then basil. Replace the top of the baguette.
6.Wrap the baguette in plastic wrap; place on a tray. Top with another tray then place several heavy weights on top. Refrigerate overnight. Serve cut in thick slices.
For a heartier version, add canned tuna, prosciutto or smoked salmon.
Note
