INGREDIENTS to serve 6 - 8 people :-
|
1 |
red pepper |
|||||
|
1 |
yellow pepper |
|||||
|
1 |
aubergine |
|||||
|
2 |
courgettes |
|||||
|
2 |
sliced onions |
|||||
|
1 |
tablespoon |
vegetable oil |
||||
|
1 |
small white loaf of your own choice |
|||||
|
1 |
tablespoon |
sun dried tomato paste |
||||
|
50 |
g |
2 |
oz |
soft margarine |
||
|
300 |
g |
½-¾ |
lb |
cheese of your own choice |
||
METHOD :-
Cut the red and yellow peppers in half and remove the seeds.
Slice the aubergine and courgettes along their length into approximately ½" thick strips.
Place the vegetables on some greased baking trays, brush them with the vegetable oil, and then roast in the oven until soft and slightly caramelised.
Allow to cool completely.
Cut off the top third of the loaf and place to one side.
Carefully remove the inside of the loaf.
( This can be used to make breadcrumbs and kept frozen until needed. )
Mix the tomato paste with the soft margarine and spread evenly on the inside of the loaf, including the top third.
Slice the cheese, and stuff the loaf with alternate layers of roast vegetables and cheese slices.
Place the top third of the loaf back on the stuffed loaf.
Wrap the whole loaf in clingfilm and place a weight on top of the loaf to keep it closed.
Leave it in the refrigerator a minimum of 2 hours and maximum of 24 hours until needed.
Serve the stuffed loaf by cutting into slices or wedges and accompanied by a green salad.