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Preparation time
30 minutes
Total time:
45 minutes
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Ingredients
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1 medium eggplant, cut into 1-cm (½-in.) slices
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80 mL (1⁄3 cup) olive oil
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To taste, salt and pepper
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2 zucchinis, cut into 1-cm (½-in.) slices
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1 Compliments Country Loaf, about 20-cm (8-in.)
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200 g (7 oz.) sliced provolone or Swiss cheese
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310 mL (1¼ cups) stuffed green olives or Kalamata olives, drained and chopped OR 160 mL (²⁄3 cup) dried tomato pesto
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15 mL (1 tbsp.) lemon zest (about 1 lemon)
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20 basil leaves
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2 roasted red peppers, drained and patted dry
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150 g (5 oz.) crumbled fresh goat or feta cheese
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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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