Ingredients

• 2 red peppers
• seeds removed
• cut into quarters
• 2 yellow peppers
• seeds removed
• cut into quarters
• 2 courgettes
• sliced lengthways
• 1 aubergine
• sliced lengthways
• 4 tbsp olive oil
• plus extra for frying
• salt and freshly ground black pepper
• 1 day-old crusty loaf of bread
• 1½ tsp sherry vinegar
• 1 garlic clove
• crushed
• 2 x 125g/4½oz buffalo mozzarella
• 1 packet fresh basil leaves
• 3 tbsp ready-made pesto

Directions

• Preheat the oven to 180C/350F/Gas 4. Place all the chopped vegetables in a bowl and drizzle with half the oil and season with salt and pepper.
• Toss to coat all the vegetables in the oil. Scatter the vegetables in a single layer on a baking tray and roast until the vegetables are softened
• about 15 minutes. You may need to do this in two batches.
• Cut the top off the loaf to create a lid.
• Hollow out the loaf by scooping out the soft bread (keeping it in large chunks) and leaving an edge of around 3cm/1¼in so that the shell isn’t too thin.
• Place half of the removed inner bread in a food processor and pulse to make breadcrumbs.
• Mix the remaining oil with the sherry vinegar
• breadcrumbs and garlic then mix with any juices from the roasting tin. Divide the liquor between the vegetables
• season with salt and pepper and toss together. Leave to stand for an hour so that the vegetables and breadcrumbs soak up the juices.
• Slice the mozzarella and pat dry with kitchen paper.
• Take the hollowed out loaf and spread the pesto over the base. Begin layering the vegetables starting with the red pepper
• then the aubergine
• the mozzarella
• the yellow pepper and finally the courgette
• adding a little ripped basil between the layers. Repeat the layers until the loaf is full. Put the lid on
• wrap tightly with cling film and place in the fridge overnight.
• Slice the loaf and serve.