Name: Grilled vegetable bloomer
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Cuts into 12 wedges
Cuisine: Mediterranean
Ingredients: 3 red peppers halved and deseeded; 2 yellow peppers halved and deseeded; 6 tbsp olive oil; 1 aubergine sliced into long strips; 2 courgettes sliced into long strips; 800g bloomer loaf; 1 red onion sliced; 2 tbsp good-quality fresh vegetarian pesto; handful basil leaves

Home
Recipes
Grilled vegetable bloomer

Grilled vegetable bloomer

James Martin

Save recipe

Cuts into 12 wedges

Easy

Prep: 40 mins

Cook: 30 mins

A star rating of 2.5 out of 5.2 ratingsRate

loading...

Grilled vegetables in a crusty bloomer loaf makes weekend entertaining a breeze - try it for a picnic too

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Summer sausage rolls

A star rating of 4.6 out of 5.73 ratings

Ingredients

Nutrition

Units:

MetricUS

3 red peppers

halved and deseeded
2 yellow peppers

halved and deseeded
6 tbsp olive oil
1 aubergine

sliced into long strips
2 courgettes

sliced into long strips
800g bloomer loaf
1 red onion

sliced
2 tbsp good-quality fresh vegetarian pesto
handful basil leaves

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal168
fat7g
saturates1g
carbs22g
sugars6g
fibre2g
protein5g
salt0.49g

low

Method

step 1

Heat oven to 220C/fan 200C/gas 7. Place the peppers, cut-side down, on a baking tray, drizzle with 2 tbsp olive oil, then roast for 20 mins to colour the skins. Remove from the oven, place in a bowl, cover with cling film and leave to cool. Once cold, remove the skins and leave to one side. Drizzle the aubergine and courgette with the rest of the olive oil, then cook in batches on a griddle pan until marked on both sides. Set aside.
step 2

Slice the loaf in half and carefully hollow out the middle, leaving two empty shells. Build up the loaf by placing the vegetables in layers and scattering each layer with sliced onion, pesto and basil leaves. Try to keep all the colours separate so you create lots of different coloured layers. Once the veg is layered up, replace the lid, wrap tightly in cling film, then place in the fridge. Cut into neat wedges to serve.

Recipe from Good Food magazine, April 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 2.5 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now