Yield: 1 servings
|1 small||White bloomer|
|2||Aubergines; sliced and|
|2||Courgettes; sliced and|
|2||Red onions; sliced and|
|3||Red peppers; roasted and skinned|
|2||Green peppers; roasted and skinned|
|2||Yellow peppers; roasted and skinned|
|1 can||Cannelloni beans|
|Red wine vinegar|
Hollow the bloomer out and layer with all the vegetables, mozzarella, pepperola and tapenade, seasoning and adding a bit of virgin olive oil to each layer. Cover with cling film and refrigerate for about a day, slice through and serve with a bean salad.
Bean salad - dice all the remaining vegetables and mix with diced green chilli and a tin of drained cannelloni beans.
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Carlton Food Network
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