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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
