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:

 

Suggested for you

Easy Shoyu Chicken
Clean Eating Summer Squash Casserole
Fridge Vegetable Soup
Creamy Chicken Enchiladas
Chipotle Shredded Beef
Winter Kale Arugula Radicchio Orange Salad
French Silk Pie
No Bake Cookie Dough Blizzard
Triple Coconut Sorbet with Kirsch Soaked Cherries
Squash & Parmesan Crustless Mini Quiches and an appetizers round-up
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

Waiter, there is a maggot in my soup! Don't worry sir, he won't last long in there!

Popular Recipes
Caramel Pecan Carrot Cupcakes

Garnish & Glaze

Blueberry Banana Brownies

Civilized Caveman Cooking

Chocolate Banana Peanut Butter Smoothie

Faithful Provisions

Yule Log

Taste of Home

Strawberry M&M Granola Bars

Inside BruCrew Life