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Sunday, February 12, 2012

Veggie Stuffed Flax Bread

      Delicious, veggie filled, and fancy looking; this dinner centerpiece is easier than it looks.

       I took the easy way out and bought the bread.  Buy (or make) the biggest, roundest loaf you can find. 

Filling ingredients:
- zucchini
- squash
- onion
- shitake mushrooms
- turnip
- red bell pepper
- basil pesto
- rosemary, pepper, garlic

      I can't give specific amounts because it depends on the size bread loaf you have.  I used one of everything and about 2/3 cup of diced mushrooms.

      Dice the onion and let it sit.

      Slice the zucchini, squash, red pepper, and turnip lengthwise into wide slices.  Lay the slices out on lightly oiled cookie sheets, brush with olive oil, sprinkle with rosemary, garlic, and pepper.  The red pepper should be skin side up.

       Broil on high until it starts to brown.  In the meantime, dice the mushrooms and sautee them with the onions until the onions start to become translucent.  Cut the top off the bread and hollow our the loaf.  Save that bread to make my delicious homemade rosemary stuffing later!  Spread the inside of the loaf, including the top, with pesto.

      Once all the veggies are broiled and the mushrooms and onions sauteed, you just layer everything into the bread (with tongs! Don't burn yourself!).  Once the bread is stuffed with veggies, put the top back on and bake at 350 for just a few minutes, you don't want the bread to get to hard.

       Slice with a sharp knife to show off your creation!

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