Grilled Vegetable Bloomer
This recipe is a colorful and delicious vegetarian option that is perfect for a picnic or outdoor gathering. Roasted red and yellow peppers are paired with grilled aubergine and courgette, then layered into a hollowed-out bloomer loaf with sliced red onion, pesto, and fresh basil leaves. The result is a visually stunning and flavorful dish that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 3 red peppers , halved and deseeded
- 2 yellow peppers , halved and deseeded
- 6 tbsp olive oil
- 1 aubergine , sliced into long strips
- 2 courgettes , sliced into long strips
- 800g bloomer loaf
- 1 red onion , sliced
- 2 tbsp good-quality fresh vegetarian pesto
- handful basil leaves
Instructions
- Heat oven to 220C/fan 200C/gas 7. Place the peppers, cut-side down, on a baking tray, drizzle with 2 tbsp olive oil, then roast for 20 mins to colour the skins. Remove from the oven, place in a bowl, cover with cling film and leave to cool. Once cold, remove the skins and leave to one side. Drizzle the aubergine and courgette with the rest of the olive oil, then cook in batches on a griddle pan until marked on both sides. Set aside.
- Slice the loaf in half and carefully hollow out the middle, leaving two empty shells. Build up the loaf by placing the vegetables in layers and scattering each layer with sliced onion, pesto and basil leaves. Try to keep all the colours separate so you create lots of different coloured layers. Once the veg is layered up, replace the lid, wrap tightly in cling film, then place in the fridge. Cut into neat wedges to serve.
Cook Time
30M
Prep Time
PT40M
Yield
Cuts into 12 wedges
Nutrition
- Calories: 168 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.49 milligram of sodium
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