| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
For, Better, For, Worse |
1 |
servings |
INGREDIENTS
| 1 |
sm |
White bloomer |
| 500 |
g |
Mozzarella |
| 2 |
|
Aubergines; sliced and |
|
|
; chargrilled |
| 2 |
|
Courgettes; sliced and |
|
|
; chargrilled |
| 2 |
|
Red onions; sliced and |
|
|
; chargrilled |
| 3 |
|
Red peppers; roasted and skinned |
| 2 |
|
Green peppers; roasted and skinned |
| 2 |
|
Yellow peppers; roasted and skinned |
|
|
Pepperola |
|
|
Tapenade |
|
|
Fresh basil |
| 1 |
cn |
Cannelloni beans |
| 1 |
|
Green chilli |
|
|
Rocket leaves |
|
|
Olive oil |
|
|
Red wine vinegar |
INSTRUCTIONS
Hollow the bloomer out and layer with all the vegetables, mozzarella,
pepperola and tapenade, seasoning and adding a bit of virgin olive oil to
each layer. Cover with cling film and refrigerate for about a day, slice
through and serve with a bean salad.
Bean salad - dice all the remaining vegetables and mix with diced green
chilli and a tin of drained cannelloni beans.
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