Veggie Bread Bowl
Equipment
- Non-stick pan
Ingredients
- 1 medium bread bowl
- 1 mozzarella ball, sliced
- 3 circular eggplant slices
- 2 wide strips of yellow pepper
- 2 wide strips of red pepper
- 5 zucchini slices
- 2 tbsp basil pesto
- 3 oz grated parmesan
Instructions
- Using a suitable knife, make a circular cut in the top crust of the bread and then hollow out the inside of the bread as much as possible. Then place the first slice of mozzarella inside.
- Now fry the vegetables on both sides in plenty of oil in a non-stick pan.
- In sequence, layer the eggplant, another slice of mozzarella, the peppers, some more mozzarella and, at the top, the zucchini inside the bread. On top of the zucchini, add the pesto and then the last slice of mozzarella. Sprinkle some parmesan onto your creation, then bake it in a convection oven for 15 minutes at 350°F.
