- Recipes
- Market Street Fruit & Veg Recipes
Med Veg Stuffed Loaf
Med Veg Stuffed Loaf
By Morrisons
Published on 25 February 2025
More picky teas. Head down to Market Street and pick up a cob, take home to part slice and pack with mozzarella, pesto and roast pepper (or any leftover med veg!) then bake until oozing. Mealtimes will never be the same again…Time and servings
1 hr 5 minsTotal time
6Servings
15 minsPrep time
50 minsCooking time
Ingredients
- 1 large bread loaf, (seeded, white, brown, or sourdough)
- 4 tbsp extra virgin olive oil, 2 for the vegetables and 2 for the loaf
- 1 medium courgette, sliced
- 1 large yellow pepper, cut into chunks
- 1 large red pepper, cut into chunks
- 3 tbsp pesto
- 200g hummus
- 2 x 125g mozzarella balls, drained and sliced
- 3 beef tomatoes, sliced
- Handful fresh basil leaves, optional
- Handful toasted pine nuts, optional
- Salt
- Pepper
Method
Step 1
Preheat the oven to 200°C (180°C fan, 400°F, Gas Mark 6) and line two baking trays with baking paper.Step 2
Slice the bread almost to the bottom, creating 10-12 slices, but keeping them joined at the base.Step 3
Spread the courgette and peppers across a lined tray, drizzle with 2 tbsp of extra virgin olive oil, and season with salt and pepper. Roast in the preheated oven for 25 minutes, or until nicely charred.Step 4
While the vegetables are roasting, place the part-sliced loaf on the second lined baking tray. Spread a little pesto between the slices of bread. Add a slice of mozzarella, followed by a slice of tomato, between each slice of bread.Step 5
Once the vegetables are cooked, carefully stuff some of them between each slice of bread (do not overfill, as you don't want any slices to detach from one another). Drizzle the loaf with the remaining 2 tbsp of extra virgin olive oil and bake for 25-30 minutes.Step 6
Once the cheese is oozing, sprinkle it with pine nuts and basil leaves, if using. Tear and share the bread, and serve with hummus for dipping.