Grilled Vegetable Picnic Loaf

 

1 round loaf of crusty bread (about 9" across and 4" high)
2 Tbsp. olive oil
3 Tbsp. pesto
2 large sweet red onions, cut into thick slices
2 large red bell peppers
2 large zucchini, cut lengthwise into thick slices
8 oz. soft goat cheese, diced
12 large basil leaves
salt & pepper

Cut a large circle out of the top of the loaf and set aside. This will be used as the lid for the loaf. Scoop out most of the bread, leaving the the crusty shell. In a small bowl, combine the olive oil and the pesto. Spread half of this mixture around the inside of the loaf and the inside of the lid. Set aside.

Brush the vegetables with olive oil and grill them on an outdoor or stovetop grill. Leave the peppers whole for grilling. Once the peppers are done, place in a paper bag and let cool. Peel away the skin, cut into quarters, and remove the seeds.

Arrange the cooked vegetables in layers inside the loaf, with the goat cheese and the remaining pesto in the middle. Sprinkle with any remaining olive oil and replace the lid.

Wrap the loaf in plastic wrap and set a plate or two on top for weight. You could also use canned goods for weight. Refrigerate overnight. To serve, cut into wedges.

Makes 6 servings