Categories: August

Ingredients

• 150g aubergines, sliced lengthways
• 150g courgettes, sliced lengthways
• 120ml extra-virgin olive oil
• 1 red pepper and 1 yellow pepper, quartered and deseeded
• 1 round Italian country bread or similar country-style loaf
• 1 garlic clove, halved
• 4 tbsp tapenade
• 30 large fresh basil leaves
• 150g sun-dried tomatoes in oil, drained
• 4 tbsp fresh pesto
• 2 x 125g balls buffalo mozzarella, drained and sliced
• 100g pitted black olives, halved
• 25g rocket
• 1 tbsp balsamic vinegar
• 25g spinach leaves

Directions

1. Preheat the grill to hot. Lay the aubergine and courgette slices on baking trays, drizzle with 2 tablespoons of olive oil and grill until charred on both sides.

2. Lay the peppers skin-side up on a baking tray and grill until charred. Pop into a glass bowl and cover with cling film. Leave until cool, then peel.

3. Meanwhile, cut the top off the loaf, hollow out with your hands, leaving a crust of about 2.5cm all the way round. Rub the garlic over the inside of the bread and lid, then drizzle with the remaining oil. Spread the tapenade over the bottom of the loaf then layer all the ingredients, seasoning as you go, finishing with the rocket, vinegar and spinach.

4. Replace the lid and wrap the loaf tightly in cling film. Chill overnight. Cut the loaf into 8 slices, then remove the cling film to serve.

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