Baked Cob Sandwich

• 1 cob loaf – wholemeal, wholegrain or sourdough (A cob loaf is a large round loaf of bread with a crunchy outside.  You can use any crunchy loaf for this recipe).
• Extra virgin olive oil
• 2 red capsicums – sliced into four
• 1-2 zucchini, cut into thin slices lengthways
• 1 small eggplant, cut into thin slices lengthways
• 2 boiled eggs, peeled and sliced
• 200g ricotta cheese
• 2 tablespoons chopped fresh herbs (e.g. basil, chives, Italian parsley)
• 50g baby spinach or rocket leaves

1. Preheat oven to 200^oC.
2. Slice off the top of the loaf and scoop out the inside. Set aside the top. Process the scooped-out bread in a food processor to form breadcrumbs for another recipe.Tip: You can do steps 3 and 4 at the same time.
3. Heat grill and grill capsicum until skin blisters (around 15 minutes). Place in a bowl, cover until cooled then remove skins. Set flesh aside.
4. Brush both sides of the zucchini and eggplant slices with extra virgin olive oil. Place under the grill and cook both sides until tender (around 15 minutes in total).
5. Combine the eggs, ricotta and herbs in a small bowl. Spread on quarter of the mixture inside the base of the cob loaf. Top with one quarter of the spinach/rocket, one quarter of the capsicum, one quarter of the zucchini and one quarter of the eggplant.
6. Repeat the layers until all the ingredients have been used – four layers of each.
7. Place the top on the loaf and tightly press down.
8. Place on a baking tray and put in the oven.
9. Bake until filling is heated through, about 20 minutes.
10. Allow to cool and serve slices with your favourite salad.

Tip: As an alternative to grilling the vegetables, you can use the marinated vegetable recipe in the snacks section.  This recipe allows you to to prepare and keep vegetables like capsicums, zucchini and eggplant so you have them handy. You can also buy these in jars in the supermarket.