Stuffed Picnic Loaf
1   round loaf of bread, about 9 inches in diameter and 4 inches high  
2 Tbs    extra-virgin olive oil  
3 Tbs    pesto  
1   large red onions  
2   medium red bell peppers  
1   large zucchini  
4 oz    soft goat cheese, diced  
12   large basil leaves  
  Salt and freshly ground black pepper, to taste  
1 Cut a large circle out of the top of the loaf of bread. Set this circle aside, as it later will be used as the lid of the loaf. Carefully scoop out most of the bread, leaving behind the crusty shell.
2 Cut the onions into thin wedges and brush with a bit of the remaining olive oil. Grill either outdoors or on a stovetop grill pan for 10 minutes on either side, or until very tender. Set aside to cool.
3 Cook the peppers the same way for about 15 minutes, or until blackened all over. Place the pepper in a paper bag and let cool. Peel away the skin then cut into quarters and discard the seeds. Set aside. (Alternatively, use a 7 oz. jar of roasted peppers.)
4 Cut the zucchini lengthwise into 1 inch slices. Brush the slices with oil and grill as above for 2 to 3 minutes on each side until lightly charred and softened. Set aside to cool.
5 In a small bowl, combine 1 tablespoon olive oil and the pesto. Spread half of this mixture around the inside of the bread shell and on the inside of the lid. Set aside.
6 Arrange the vegetables in layers inside the loaf, with the goat cheese and remaining pesto in the middle. Sprinkle with any remaining oil and replace the lid.
7 Wrap the entire loaf in plastic wrap and set on a plate. Top with a cutting board or another plate. Place a heavy can or jar on top of this and refrigerate this way overnight.
8 To serve, cut into wedges. Makes 4-6 servings.
Servings: 6
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.