Entree Vegetable Stuffed Bread For Picnic – a delicious recipe with quarter, red, zucchini, eggplant, mushrooms, casa. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
preheat oven 180 degrees.
2
cut all ingredients in layered form and mix in a boil with olive oil basil and pepper.
3
place pumpkin in oven first for 30-35 minutes or until cooked through, put aside
4
place other vegetables in oven to bake until all soft and cooked, 15-25 minutes
5
leave to cool slighty.
6
meanwhile cut off edge of Pane loaf making a lid. Dig out the inside of the bread loaf using hands leaving a 3cm edge around the bread
7
when all is prepared layer loaf as desired with the vegetables.
8
close top of lid and wrap in aluminium or glad wrap to hold together.
9
place in fridge over night
10
cut and heat up in the grill with cheese and cracked pepper for best result but can be served cold alsso
186
kcal
Calories
17
g
Fat
4
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: pumpkin quarter kilo of, 2 red capsicums sliced in quarters, 3/4 zucchini, 1/2 eggplant, and more.
Yes, Entree Vegetable Stuffed Bread For Picnic falls under the Vegetarian category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
