Pressed Picnic Sandwich

• 7 oz sweet potato, peeled, thinly sliced
• 7 oz eggplant, thinly sliced
• 2 None zucchini, thinly sliced
• 4 tbsp olive oil
• 1 x 8 inch round loaf of bread
• 1/4 cup basil pesto
• 3.5 oz jarred roasted red pepper, drained, chopped
• 5.25 oz brie or camembert cheese, thinly sliced
• 4 None marinated artichokes, drained, quartered

1. Preheat a grill pan or large frying pan over high heat. Place sweet potato, eggplant and zucchini in a large bowl. Add oil, season to taste and toss well to coat. Cook vegetables in 3 batches for 2-3 minutes each side, until tender. Set aside to cool.
2. Slice the top quarter from loaf of bread and reserve. Scoop out the center, leaving a 1 inch thick shell. Spread the inside shell and lid with pesto.
3. Place a layer of sweet potato over the base of shell. Top with a layer of eggplant, zucchini, pepper, brie and artichokes. Repeat with any remaining vegetables.
4. Top with lid and wrap well in plastic wrap. Press between 2 large plates. Top with some heavy cans and chill overnight.
5. Preheat oven to 400u0b0F. Unwrap the bread and place on a baking sheet. Bake for 15-20 minutes, or until crust is golden. Cut into wedges to serve.

sweet potato, eggplant, zucchini, olive oil, bread, basil pesto, red pepper, camembert cheese, artichokes

Taken from recipes-plus.com/api/v2.0/recipes/29262 (may not work)