Picnic cob loaves

Preheat grill on high. Cook capsicums, turning occasionally, under grill for 8-10 minutes or until charred and blistered.

Transfer capsicums to a heatproof bowl, cover with plastic wrap and set aside for 5 minutes (this helps lift the skin).

Use a knife to peel, then cut lengthways into quarters and remove seeds.

Heat oil in a large frying pan over high heat. Add half the zucchini and sweet potato and cook for 2 minutes each side or until tender. Transfer to a plate. Repeat with remaining zucchini and sweet potato.

Use a small serrated knife to cut the top third off each sourdough roll. Reserve tops. Scoop out bread, leaving 1cm-thick shells. Spread the inside of each roll with tapenade, then arrange half the basil leaves over the bases. Place a layer of sweet potato over the basil, then top with prosciutto. Continue layering with brie, zucchini, capsicum, tomato and the remaining basil. Replace tops of rolls and press down firmly to compress filling.

Place rolls on an oven tray and top with another oven tray. Place cans on top to weigh down. Place in the fridge overnight to develop the flavours.

Preheat oven to 200°C. Bake rolls for 10 minutes or until crisp and golden brown. Serve warm.