Ingredients

1 red bell peppers cored seeded and quatered

1 oslicedrange bell pepper coredseeded and quatered

7oz eggplant thinly sliced

7oz zuchini sliced

5 tablespoon olive oil

3 garlic clovesfinely chopped

1 round crusty loaf of bread

8 inches in diameter

3 ozpastrami or ham

5ozmozzarella cheese thinly sliced

salt and pepper

method

Arrange the peppers skin side up in the base of a broiler pan then add the eggplants and the zuchini for 10 minutesturning once . Set aside the zuchini and gill the peppersnd eggplant and 5 more minutes stuffing or bread pudding Wrap the peppers in foiland allow to cool.

Cut the slice of the top of the loaf thenleave to a shell about 3/4 inchor bread pudding . mixthe remaining oilwith the pesto and spoon or brush over the inside of the loaf

Skinthe peppers then arrange the orange peppersin the baseof the loafcover with pstrami or ham and finely the end of zuchini. Add the mozzarellaslices the egg plant slices along with any of the cooking juices. Replace the lid of the loaf wrap in waxed paper or foil and keep in a cool place unti requred. when ready to serve cut in thich wedges and serve with salad ideal fo afresco dining or a picnic

For roasted vegetable bread roast the vegtables as abovethen layerin the hollow outloaf adding one and one half hallowedout loaf sundried tomatoes, drained of the oiland 4 canned artikole hearts and sliced of the pastrami or ham .

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