Skip to content


Pesto and roasted vegetable picnic loaf

Pesto and roasted vegetable picnic loaf

Add a little sparkle to your sandwiches with this lovely pesto and roasted vegetable picnic loaf


  • Preheat the oven to 190c.
  • Place all the sliced vegetables in a bowl and drizzle with half the oil and season with salt and pepper.
  • Toss to coat all the vegetables in the oil.
  • Scatter the vegetables in a single layer on a baking tray and roast until the vegetables are softened, about 15 minutes.
  • Slice off the top quarter of the loaf then scoop out the centre (you can use this to make breadcrumbs), leaving a 2cm-thick shell.
  • Spread the pesto over the inside of the loaf and lid.
  • Arrange the aubergine over the base and top with the basil, cheese, peppers, courgette, and squash.
  • Replace the top of the loaf.
  • Wrap the loaf tightly in cling film and place a plate on top.
  • Put a heavy object on the plate to compress the filling, then chill overnight so the flavours can meld.
  • Cut into wedges to serve.