Picnic loaf from Josée di Stasio

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Picnic loaf from Josée di Stasio

Crêpes, bread and sandwiches | Easy | 45 minutes

Preparation time

30 minutes

Cooking Time

15 minutes

Crêpes, bread and sandwiches

Easy

Total time: 45 minutes

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Directions

Preheat oven broiler. Place the rack 10 cm (4 in.) from the element.
Distribute the eggplant slices on a lightly oiled baking sheet. Brush with oil and season with salt and pepper. Cook eggplant under the broiler for 12 to15 minutes.
Distribute the zucchini slices on another lightly oiled baking sheet. Brush with oil and season with salt and pepper. Cook under the broiler for 8 minutes.
The vegetables should be firm to the touch. Turn over halfway through cooking. Remove from oven and carefully pat dry with paper towel.
Cut off the top third of the loaf. Set the top aside. Remove the interior and reserve for later use (breadcrumbs, croutons, etc).
Brush the inside of the loaf and the top with olive oil.
Line the bottom of the loaf with a few slices of provolone cheese, half the chopped olives, and lemon zest.
Layer ingredients in the following order: eggplant, basil, grilled peppers, provolone cheese, zucchini, chopped olives, and finish with the grated cheese.
Replace the top and press down firmly.
Carefully wrap the loaf in a clean dish towel. Refrigerate for at least 4 hours and place a weight on top of the loaf to pack the ingredients down well.

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Picnic loaf from Josée di Stasio

Recipe details

Ingredients

Directions

Recipes to discover

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Picnic loaf from Josée di Stasio

Recipe details

Ingredients

Directions

Recipes to discover

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