Antipasto Picnic Loaf

• 2 None red peppers, seeded and quartered
• 1 None eggplant, thinly
• 2 None portobello mushrooms, thinly sliced
• 1 loaf round bread (1 lb)
• 1/3 cup wholegrain mustard
• 1/3 cup mayonnaise
• 7 oz thinly sliced roast beef
• 1/2 None lettuce, trimmed and leaves separated

1. Preheat the oven to 425u0b0F.
2. Roast the peppers, skin-side up, until the skin blisters and blackens. Cover the pepper pieces with plastic wrap or paper for 5 mins then peel away the skin.
3. Place the eggplant and mushrooms on an oiled baking pan. Roast about 15 mins or until tender. Cool.
4. Cut a shallow lid from the top of the loaf. Remove the soft bread inside, leaving a 3/4 inch-thick shell.
5. Spread half the combined mustard and mayonnaise inside the bread shell and lid. Place the beef inside the bread shell. Top with mushroom then pepper and eggplant, pressing the layers down firmly. Spread with the remaining mayonnaise mixture and top with lettuce. Replace the lid and press down firmly.
6. Wrap the loaf tightly with plastic wrap. Refrigerate 2 hours or until ready to serve.

red peppers, eggplant, portobello mushrooms, bread, wholegrain mustard, mayonnaise, beef

Taken from recipes-plus.com/api/v2.0/recipes/35892 (may not work)