• 1 large courgette, sliced lengthways
  • 1 large aubergine, sliced lengthways
  • 400g butternut squash, peeled and thinly sliced
  • 1 large red pepper, quartered
  • 450g cob loaf
  • 100g Basil pesto
  • Handful fresh basil leaves
  • 2 balls mozzarella sliced

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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