Grilled vegetable bloomer
Grilled vegetable bloomer is a dairy free, lacto ovo vegetarian, and vegan side dish. This recipe serves 12. For 93 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 477 calories, 7g of protein, and 32g of fat. 237 people were glad they tried this recipe. It is perfect for The Fourth Of July. A mixture of yellow peppers, red peppers, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. It is brought to you by BBC Good Food. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is solid. If you like this recipe, take a look at these similar recipes: Sesame, sunflower & poppy seed bloomer, Grilled Shrimp Dogs with Grilled Vegetable Relish, and veg grilled sandwich | bombay vegetable grilled sandwich.
Servings: 12
Preparation duration: 40 minutes
Cooking duration: 30 minutes
Ingredients:
1 aubergine, sliced into long strips
2 courgettes, sliced into long strips
handful basil leaves
6 tbsp olive oil
2 tbsp good-quality fresh vegetarian pesto
1 red onion, sliced
3 red peppers, halved and deseeded
800g bloomer loaf
2 yellow peppers, halved and deseeded
Equipment:
oven
baking pan
bowl
Cooking instruction summary:
Heat oven to 220C/fan 200C/gas 7. Placethe peppers, cut-side down, on a baking tray,drizzle with 2 tbsp olive oil, then roast for20 mins to colour the skins. Remove fromthe oven, place in a bowl, cover with clingfilm and leave to cool. Once cold, removethe skins and leave to one side. Drizzle theaubergine and courgette with the rest of theolive oil, then cook in batches on a griddlepan until marked on both sides. Set aside.Slice the loaf in half and carefully hollowout the middle, leaving two empty shells.Build up the loaf by placing the vegetables inlayers and scattering each layer with slicedonion, pesto and basil leaves. Try to keep allthe colours separate so you create lots ofdifferent coloured layers. Once the veg islayered up, replace the lid, wrap tightly incling film, then place in the fridge. Cut intoneat wedges to serve.
Step by step:
1. Heat oven to 220C/fan 200C/gas
2. Placethe peppers, cut-side down, on a baking tray,drizzle with 2 tbsp olive oil, then roast for20 mins to colour the skins.
3. Remove fromthe oven, place in a bowl, cover with clingfilm and leave to cool. Once cold, removethe skins and leave to one side.
4. Drizzle theaubergine and courgette with the rest of theolive oil, then cook in batches on a griddlepan until marked on both sides. Set aside.Slice the loaf in half and carefully hollowout the middle, leaving two empty shells.Build up the loaf by placing the vegetables inlayers and scattering each layer with slicedonion, pesto and basil leaves. Try to keep allthe colours separate so you create lots ofdifferent coloured layers. Once the veg islayered up, replace the lid, wrap tightly incling film, then place in the fridge.
5. Cut intoneat wedges to serve.
Nutrition Information:
