Antipasto Picnic Bread

Serves 8

1 large round loaf crusty bread
Filling
3 onions, sliced
2 Tb olive oil
12 slices char-grilled marinated eggplant
1/2 cup mint leaves
20 slices char-grilled marinated zucchini
1 cup rocket leaves
20 oven-roasted tomato halves
1/2 cup basil leaves
250g goats cheese or fresh ricotta or fetta
20 slices char-grilled capsicum (pepper) pieces

Cut the top from the bread and scoop out the soft insides leaving a 4cm (1.5 inch thick) crust.

Place onions and oil in frypan over medium heat and cook for 6 minutes or until well browned.

To layer bread, place onions, eggplant, mint, zucchini, rocket, tomatoes, basil, cheese and capsicum inside the bread cavity in layer.

Repeat layers and replace top of the bread.

Wrap loaf in cloth to transport and cut into wedges to serve.

If you prefer, you can put the loaf in a moderate oven (180 degrees C) for about 10-15 minutes to heat it up and melt the cheese. Mmm.

Grublover comment
This recipe is quick, easy and will win lots of praise at a picnic. The best thing about it is you can chop and change it to include the antipasto ingredients you love best. I love adding in artichoke hearts, and sundried tomatoes. Yum!