- 2 large peppers
- 1 small brinjal
- 3 tbsp olive oil
- ¼ tsp salt
- country bread
- 1 cup giardiniera or piccalilli
- 120g provolone
- grilled peppers
- 3 tbsp olive tapenade
- Toss 2 large peppers, seeded and cut into sixths, and 1 small brinjal, thinly sliced, with 3 tbsp olive oil and ¼ tsp salt. Grill on medium for 8 to 10 minutes or until tender and lightly charred, turning over once.
- Slice top 4cm off 1 medium loaf round country bread; remove inside loaf, leaving a 2,5 cm wall. In cavity of bread, layer 1 cup giardiniera or piccalilli, drained and chopped; grilled brinjal; 120g thinly sliced provolone; and grilled peppers.
- Spread 3 tbsp olive tapenade on underside of bread 'lid'; place on top of loaf, pressing down firmly. Cut into sixths to serve.
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