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How to make Picnic loaves

Yield = 8
Prep time: 6:35
Cook time: 0:30
Total time: 7:05

Ingredients

  • 1 red capsicum, seeded, quartered
  • 1 yellow capsicum, seeded, quartered
  • 1 large zucchini, ends trimmed, thinly sliced diagonally
  • 1/2 eggplant, thinly sliced
  • 200g butternut pumpkin, peeled, thinly sliced
  • 2 teaspoons olive oil
  • 4 Coles Bakery Kaiser rolls
  • 4 slices mild salami
  • 100g brie, thinly sliced
  • Rocket pesto
  • 60g baby rocket leaves
  • 1/4 cup fresh basil leaves
  • 1/4 cup (40g) pine nuts, toasted
  • 1/4 cup (20g) finely grated parmesan
  • 1 garlic clove, crushed
  • 1/4 cup (60ml) olive oil

Method

  • Step 1 Preheat grill on high. Cook the combined capsicum, skin-side up, under grill for 6-8 mins or until charred and blistered. Transfer to a heatproof bowl. Cover with plastic wrap and set aside for 10 mins (this helps lift the skin). Peel.
  • Step 2 Preheat a barbecue grill or chargrill on medium. Brush zucchini, eggplant and pumpkin with the oil. Cook zucchini and eggplant, in batches, for 1-2 mins each side or until lightly charred and tender. Transfer to a bowl. Cook pumpkin for 2 mins each side or until tender. Transfer to the bowl. Set aside to cool slightly.
  • Step 3 Meanwhile, to make the rocket pesto, process the rocket, basil, pine nuts, parmesan and garlic in a food processor until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined.
  • Step 4 Use a small serrated knife to cut the top third from each roll. Reserve the tops. Scoop out the bread, leaving a 1cm-thick shell. Spread the inside of each roll with the pesto. Arrange the capsicum, zucchini, eggplant, pumpkin, salami and brie, in layers, in the rolls. Spread cut-side of roll tops with pesto and place on top. Press down firmly.
  • Step 5 Place rolls on a baking tray. Top with another tray. Place cans on top. Place in the fridge overnight to compress the filling and develop the flavours.
  • Step 6 Preheat oven to 200C. Uncover the rolls and bake on the tray for 10 mins or until crisp and golden brown. Serve warm or at room temperature.