Recipes

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.

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