Chargrilled Vegetable And Prosciutto Loaf Recipe

Picnics just got a whole lot more delicious with this chargrilled vegetable and prosciutto loaf that makes use of plenty vegetables and delicious sourdough bread.

The ingredient of Chargrilled Vegetable And Prosciutto Loaf Recipe

• 1 medium eggplant cut lengthways into 1cm thick slices
• 1 large zucchini thinly sliced lengthways
• 400g pumpkin seeded peeled cut into 5mm thick slices
• 1 tbsp olive oil
• 1 coles bakery stone baked by laurent white sourdough vienna
• 200g green olive dip
• 6 slices swiss cheese
• 330g jar whole roasted peppers capsicum drained halved
• 6 slices prosciutto
• 20g baby spinach leaves

The Instruction of chargrilled vegetable and prosciutto loaf recipe

• heat a chargrill on medium high brush eggplant zucchini and pumpkin with the oil season cook in batches for 1 2 mins each side or until just tender transfer to a bowl set aside to cool
• use a large serrated knife to cut 3cm off the top of the loaf and reserve scoop out the centre of the bread leaving a 2cm thick shell
• spread three quarters of the dip evenly around the inside of the loaf arrange the pumpkin over the base top with eggplant cheese capsicum zucchini prosciutto and spinach
• spread remaining dip over cut side of loaf top place over spinach wrap loaf in foil place on a large baking tray top with another tray and place cans on top place in the fridge for 4 hours or overnight to develop the flavours
• preheat oven to 180u00b0c remove cans and top baking tray from loaf bake for 30 mins or until just heated through
• cut the loaf into slices serve warm or at room temperature

Nutritions of Chargrilled Vegetable And Prosciutto Loaf Recipe

fatContent: 623 79 calories
saturatedFatContent: 33 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 48 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent: n a
cholesterolContent: 25 grams protein
sodiumContent: n a

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