Picnic loaf from Josée di Stasio Recipe

Name: Picnic loaf from Josée di Stasio
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, cut into 1-cm (½-in.) slices; 80 mL (1&frasl;3 cup) olive oil; To taste, salt and pepper; 2 zucchinis, cut into 1-cm (½-in.) slices; 1 Compliments Country Loaf, about 20-cm (8-in.); 200 g (7 oz.) sliced provolone or Swiss cheese; 310 mL (1¼ cups) stuffed green olives or Kalamata olives, drained and chopped OR 160 mL (²&frasl;3 cup) dried tomato pesto; 15 mL (1 tbsp.) lemon zest (about 1 lemon); 20 basil leaves; 2 roasted red peppers, drained and patted dry; 150 g (5 oz.) crumbled fresh goat or feta cheese

Ingredients

1 medium eggplant, cut into 1-cm (½-in.) slices
80 mL (1⁄3 cup) olive oil
To taste, salt and pepper
2 zucchinis, cut into 1-cm (½-in.) slices
1 Compliments Country Loaf, about 20-cm (8-in.)
200 g (7 oz.) sliced provolone or Swiss cheese
310 mL (1¼ cups) stuffed green olives or Kalamata olives, drained and chopped OR 160 mL (²⁄3 cup) dried tomato pesto
15 mL (1 tbsp.) lemon zest (about 1 lemon)
20 basil leaves
2 roasted red peppers, drained and patted dry
150 g (5 oz.) crumbled fresh goat or feta cheese

PREP TIME 30m	COOK TIME 15m	TOTAL TIME 45m
YIELD 4 servings

Instructions

Preheat oven broiler.
Place the rack 10 cm (4 in.) from the element.
Distribute the eggplant slices on a lightly oiled baking sheet.
Brush with oil and season with salt and pepper.
Cook eggplant under the broiler for 12 to15 minutes.
Distribute the zucchini slices on another lightly oiled baking sheet.
Brush with oil and season with salt and pepper.
Cook under the broiler for 8 minutes.
The vegetables should be firm to the touch.
Turn over halfway through cooking.
Remove from oven and carefully pat dry with paper towel.
Cut off the top third of the loaf.
Set the top aside.
Remove the interior and reserve for later use (breadcrumbs, croutons, etc).
Brush the inside of the loaf and the top with olive oil.
Line the bottom of the loaf with a few slices of provolone cheese, half the chopped olives, and lemon zest.
Layer ingredients in the following order: eggplant, basil, grilled peppers, provolone cheese, zucchini, chopped olives, and finish with the grated cheese.
Replace the top and press down firmly.
Carefully wrap the loaf in a clean dish towel.
Refrigerate for at least 4 hours and place a weight on top of the loaf to pack the ingredients down well.