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1
Heat the grill to high.
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2
Quarter, core and deseed the peppers.
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3
Cut the courgettes and aubergines lengthways into 57mm thick slices.
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4
Place all the vegetables in a large bowl, toss with half the oil and season with salt and pepper.
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5
You will need to grill them in batches.
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6
Lay in a single layer on a large baking tray (peppers skin side up) and grill until softened and slightly charred, turning the courgettes and aubergines as they brown.
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7
Cut the loaf horizontally in two, just below the score marks.
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8
Scoop out the soft bread from the centre, leaving a 23cm shell.
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9
Blitz half the bread to crumbs in a food processor or blender.
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10
(Use the rest for breadcrumbs or croutons.)
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11
Put the grilled peppers, courgettes and aubergines into separate bowls and divide the breadcrumbs between them.
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12
For the dressing, in a bowl, whisk the remaining oil with the vinegar, garlic and any juices from the baking tray.
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13
Divide the dressing between the vegetables, season again and toss each bowlful to mix everything together.
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14
Leave to stand for an hour to allow the vegetables and breadcrumbs to soak up the dressing.
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15
Slice the mozzarella into rounds and pat dry with kitchen paper.
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16
Spread the pesto over the cut surfaces of the loaf.
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17
Layer up the filling ingredients on the base: start with mozzarella, add a layer of each grilled vegetable, scattering a little torn basil in between, and finish with mozzarella.
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18
Top with the bloomer lid, wrap tightly in cling film and refrigerate overnight.
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19
Unwrap the picnic loaf and cut into thick slices to serve.
