Shelly's Recipe

ANTIPASTO PICNIC BREAD

Category: Cold

1 large round loaf crusty bread
3 onions, sliced
2 tbsp olive oil
12 grilled marinated eggplant
1/2 cup fresh mint leaves
20 slices grilled marinated zucchini
1 cup arugula leaves, rinsed and patted dry
20 oven-roasted tomato halves
1/2 cup fresh basil leaves
1/2 pound crumbled goat cheese or fresh ricotta
20 slices grilled red bell peppers

Cut the top from the bread, and scoop out the soft insides, leaving a 1 1/2-inch-thick crust.

In a skillet, cook the onions in the oil over moderate heat, stirring occasionally, for 8 minutes, or until onions are golden brown.

To fill bread, layer half the onions, eggplant, mint, zucchini, arugula, tomatoes, basil, cheese, and peppers inside bread cavity. Repeat layers, and replace top of bread. Wrap loaf in plastic wrap and wax paper to transport, and cut into wedges to serve.