Chargrilled vegetable and prosciutto loaf

Packed with chargrilled veg and olive dip, this tasty loaf is the perfect recipe for your next picnic.

6

20m

Note: + cooling & 4 hours chilling time

40m

Ingredients

  • 1 medium eggplant, cut lengthways into 1cm-thick slices
  • 1 large zucchini, thinly sliced lengthways
  • 400g pumpkin, seeded, peeled, cut into 5mm-thick slices
  • 1 tbs olive oil
  • 1 Coles Bakery Stone Baked by Laurent White Sourdough Vienna
  • 200g green olive dip
  • 6 slices Swiss cheese
  • 330g jar whole roasted peppers (capsicum), drained, halved
  • 6 slices prosciutto
  • 20g baby spinach leaves

Method

STEP 1

Heat a chargrill on medium-high. Brush eggplant, zucchini and pumpkin with the oil. Season. Cook, in batches, for 1-2 mins each side or until just tender. Transfer to a bowl. Set aside to cool.

STEP 2

Use a large serrated knife to cut 3cm off the top of the loaf and reserve. Scoop out the centre of the bread, leaving a 2cm-thick shell.

STEP 3

Spread three-quarters of the dip evenly around the inside of the loaf. Arrange the pumpkin over the base. Top with eggplant, cheese, capsicum, zucchini, prosciutto and spinach.

STEP 4

Spread remaining dip over the cut side of the loaf top. Place over spinach. Wrap loaf in foil. Place on a large baking tray. Top with another tray and place cans on top. Place in the fridge for 4 hours or overnight to develop the flavours.

STEP 5

Preheat oven to 180°C. Remove cans and the top baking tray from the loaf. Bake for 30 mins or until just heated through.

STEP 6

Cut the loaf into slices. Serve warm or at room temperature.

Dietary information

Gluten-free
Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.