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Layered Vegetable Cob Loaf Recipe

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    Source: www.exclusivelyfood.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, B12, E
    MineralsZinc, Copper, Natrium, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. This crusty cob loaf is filled with layers of tender vegetables and two kinds of cheese. This recipe is suitable for vegetarians; if you will only be serving meat-eaters, layers of cooked chicken or ham could be added to the cob. We like to serve this cob warm but it is also nice cold or at room temperature.

    2. You will need about half a medium butternut pumpkin, two large zucchini and a large capsicum for this recipe.

    3. Serves 8. 270g red capsicum

    4. 550g peeled butternut pumpkin

    5. 2 tablespoons oil

    6. 350g zucchini, ends removed

    7. 250g mushrooms

    8. 1 round cob loaf, unsliced (about 20cm in diameter)

    9. 50g baby spinach leaves

    10. 150g feta cheese, crumbled or sliced

    11. 44g (1/2 cup) parmesan cheese, grated or shaved

    12. 2-3 tablespoons pesto (we used sundried tomato pesto)

    13. Salt and pepper

    14. Cut capsicum into quarters and remove seeds and membrane. Place under a very hot grill, skin side up, until most of the skin has blackened. Remove from grill, place in a small bowl, cover and allow to cool.

    15. Preheat oven to 180 degrees Celsius. © exclusivelyfood.com.au

    Instructions Jump to Ingredients ↑

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