Roasted Vegetable Loaf Recipe

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  • Vegetarian

serves:

6

Prep:

20 min

Nutrition per portion

RDA
Calories 390 kCal 20%
Fat 22g 31%
  -  Saturates 6g 30%

Ingredients

  • 1 x 400g (14oz) round loaf
  • 2tbsp fresh pesto
  • 400g can pimentos, drained and quartered
  • half 340g jar roasted artichoke hearts in oil, drained
  • half 330g jar roasted mushrooms in oil, drained
  • 150g (5oz) mozzarella, drained and finely sliced

Method

  • Remove the top from the loaf and cut out the centre, leaving a solid shell (use the bread you cut out to make breadcrumbs).

  • Brush the insides and the top with pesto. Layer the vegetables with mozzarella lices. Replace the top, wrap in clingfilm and place on a plate with another plate on top. Chill for 2 to 4 hours.

  • Remove the plates and clingfilm and slice.

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