Picnic loaf
Jun 29, 2012 2:00pm- 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
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1Preheat a char-grill or large frying pan on high.
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2Place kumara, eggplant and zucchini in a large bowl. Add oil, season to taste and toss well to coat.
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3Char-grill vegetables, in 3 batches, for 2-3 minutes each side, until tender. Set aside to cool.
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4Slice 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.
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5Place a layer of kumara over the base of shell. Top with eggplant, zucchini, capsicum, then zucchini, brie and artichokes. Repeat with any remaining vegetables.
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6Top with lid and wrap well in plastic wrap. Press between 2 large plates. Top with some heavy cans and chill overnight.
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7Preheat 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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