Roasted vegetable loaf

(8 ratings)
Roasted Vegetable Loaf
Roasted Vegetable Loaf
  • Serves: 6

  • Prep time:

    ' standing time

A cunning alternative to cooking with pastry, this delicious loaf works as a main course - and brilliantly in a buffet


  • 1 x 400g (14oz) round loaf
  • 2 tbsp fresh pesto
  • 400g can pimentos, drained and quartered
  • ½ x 340g jar roasted artichoke hearts in oil, drained
  • ½ x 330g jar roasted
  • Mushrooms in oil, drained
  • 150g (5oz) mozzarella, drained and finely sliced

Don't forget to use the bread you cut out to make breadcrumbs.


  1. Remove the top from the loaf and cut out the centre, leaving a solid shell.
  2. Brush the insides and the top with pesto. Layer the vegetables with mozzarella slices. Replace the top, wrap in clingfilm and place on a plate with another plate on top. Chill for 2 to 4 hours.
  3. Remove the plates and clingfilm and slice.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 390(kcal)
  • Fat 22.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 4
(8 ratings)

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