Entree Vegetable Stuffed Bread For Picnic

• pumpkin quarter kilo of
• 2 red capsicums sliced in quarters
• 3/4 zucchini
• 1/2 eggplant
• 4 mushrooms
• pane di casa loaf
• tomato paste
• pepper
• basil
• 1/4 cup olive oil
• 1/4 cheese

1. preheat oven 180 degrees.
2. cut all ingredients in layered form and mix in a boil with olive oil basil and pepper.
3. place pumpkin in oven first for 30-35 minutes or until cooked through, put aside
4. place other vegetables in oven to bake until all soft and cooked, 15-25 minutes
5. leave to cool slighty.
6. meanwhile cut off edge of Pane loaf making a lid. Dig out the inside of the bread loaf using hands leaving a 3cm edge around the bread
7. when all is prepared layer loaf as desired with the vegetables.
8. close top of lid and wrap in aluminium or glad wrap to hold together.
9. place in fridge over night
10. cut and heat up in the grill with cheese and cracked pepper for best result but can be served cold alsso

quarter, red, zucchini, eggplant, mushrooms, casa, tomato paste, pepper, basil, olive oil, cheese

Taken from www.yummly.com/recipe/Entree-Vegetable-Stuffed-Bread-for-Picnic-1212659 (may not work)