Roasted vegetable loaf recipe

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  • Vegetarian

serves:

6

Cost:

not

Prep:

2 hr

Nutrition per portion

RDA
Calories 390 kCal 20%
Fat 22g 31%

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

Ingredients

  • 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

Method

  • Remove the top from the loaf and cut out the centre, leaving a solid shell.

  • 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.

  • Remove the plates and clingfilm and slice.

Top tip for making Roasted vegetable loaf

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

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