This recipe was featured on a news program last week, and my mind has kept referring back to this! I think it would taste so good. So I thought I would post the recipe .
Ingredients:
1 Red Bell Pepper, quartered
1 Yellow Bell Pepper, quartered
2 Zucchini, cut on an angle
2 Portobello Mushroom, halve
1 Eggplant, sliced long ways
1/3 cup Extra - Virgin Olive Oil
1 tsp Red Wine Vinegar
1 Fresh Garlic Clove, minced
1 cup loosely packed fresh basil leaves
1 large round crusty loaf of bread
4 tablespoons store purchased sun-dried tomato pesto
9 oz. Fresh Boffalo Mozzerella
Salt and Pepper
Procedure:
1. Preheat oven to 350 degrees Fahrenheit
2. Toss the veggies in a mixing bowel with 4 tbsp of olive oil. Season with salt and pepper
3. Lay the Vegetables in a single layer on a baking sheet
4. Place in the oven and roast until the vegetables are just slightly tender, approx. 15-20 mins.
5. Remove vegetables from oven and allow to cool
6. Mix the remaining olive oil with the red wine vinegar and garlic
7. Toss with the Roasted Vegetable, half of the basil, and some salt and pepper
8. Leave to marinate for about two hours, stirring vegetables after 1 hour.
9. Cut top third of the bread loaf to create a lid and base
10. Using your fingers scoop out the soft bread from the base and lid leaving about a 1/2 inch thick border near the crust.
11. Spread teh pesto in the base of the hollowed out bread and lid.
12. Slice the mozzerella and pat the slices dry with a paper towel.
13. Tip the drained vegetables onto paper towels and pat dry thoroughly.
14. Start layering the cheese and vegetables, except mushrooms - in the bread base, seasoning and scattering with the remaining basil leaves as you go along.
15. Slice the mushrooms, pat dry also and lay them in lid.
16. Put the lid back on the loaf
17. Enclose the loaf well in plastic wrap
18. Transfer loaf to a baking tray and place another tray on top.
19. Weigh down with a few full can: such as soup cans.
20. Set aside in the fridge for about two hours to compress slightly.
21. Unwrap the loaf and cut into thick slices to serve.
Serves: 6-8
3 comments:
That looks really, really good! Would you consider making one for me next time we're in the same kitchen? I'd try making one on my own--but I only do recipes with fewer than six ingredients and/or six steps! Dad M
mmmmmmm.....looks really really good!!!
Sounds really nummy! (It's lunchtime now too, so I really want one)! I may get creative and make one for dad! :)
Thanks, Heather!
Mom
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