Name: Summer veg pan bagnat
Total time: 1200 s
Yield: 4
Ingredients: 2 courgette; 1 aubergine; to taste olive oil; 1 loaf white boule; 1 tub green pesto; 3 tomato; 2 pack buffalo mozzarella; 1 handful basil leaf

Step 1

Season the courgette (2) and aubergine slices (1) and drizzle with olive oil (to taste) . Cook them under the grill or in a griddle pan until tender and lightly chargrilled. Take off the heat and allow to cool.

Step 2

Remove the top quarter of the loaf (1 loaf) with a knife to create a lid, then scoop out the bread in the centre to make space for your fillings.

Step 3

Spread the pesto (1 tub) evenly around the inside of the loaf and then layer in the slices of courgette, aubergine, tomato (3) and mozzarella (2 packs) , plus the basil (1 handful) , seasoning as you go.

Step 4

Drizzle over some olive oil, add the lid to the bread and wrap tightly in cling film or kitchen foil.

Step 5

Add the loaf to a tin and weigh down with a few cans or a pan. Leave in the fridge overnight. Slice the pan bagnat into generous wedges to serve.

Summer veg pan bagnat

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