Roasted vegetable loaf recipe

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  • Vegetarian
serves: 6
Cost: not
Prep: 2 hr

Nutrition per portion

Calories 390 kCal 20%
Fat 22g 31%
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  • A cunning alternative to cooking with pastry, this delicious loaf works as a main course – and brilliantly in a buffet


    • 1 x 400g (14oz) round loaf
    • 2 tbsp fresh pesto
    • 400g can pimentos, drained and quartered
    • ½ x 340g jar roasted artichoke hearts in oil, drained
    • ½ x 330g jar roasted
    • Mushrooms in oil, drained
    • 150g (5oz) mozzarella, drained and finely sliced


    • Remove the top from the loaf and cut out the centre, leaving a solid shell.

    • Brush the insides and the top with pesto. Layer the vegetables with mozzarella slices. Replace the top, wrap in clingfilm and place on a plate with another plate on top. Chill for 2 to 4 hours.

    • Remove the plates and clingfilm and slice.

    Top tip for making Roasted vegetable loaf

    Don't forget to use the bread you cut out to make breadcrumbs.

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