adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Greek-style stuffed cobb
0 Likes
Prep Time:
400 minutes
Cook Time:
20 minutes
Total Time:
420 minutes
Try this flavorful Greek Stuffed Cobb - ideal for picnics with a Mediterranean twist!
Ingredients:
  • 3 large red capsicums, quartered, seeded
  • 5 medium zucchini, thinly sliced lengthways
  • 56.88 gm extra virgin olive oil
  • 3 tsp Brand dried oregano
  • 2 garlic cloves, crushed
  • 500g stone baked multigrain sourdough cobb loaf
  • 150g Brand Australian style fetta, crumbled
  • 82.50 ml pitted kalamata olives, from the deli, coarsely chopped
Instructions:
  • Using a sharp knife, carefully cut off the top of the loaf to create a lid. Gently hollow out the inside of the bread, ensuring to leave a 2cm-thick shell.
  • Preheat a chargrill to high heat. Grill the capsicum skin-side down until charred, about 6-8 minutes. Place in a plastic bag to steam for 15 minutes, then remove and discard the skin. Let it cool before using.
  • Toss zucchini in a bowl with 1 tablespoon of oil until coated. Chargrill in batches for 1-2 minutes per side until lightly charred. Transfer to a bowl and mix in oregano, garlic, remaining oil, and season to taste. Allow to cool before serving.
  • Layer half of the zucchini in the loaf pan, followed by one-third of the capsicum. Add a layer of feta, half of the remaining capsicum, the olives, and the rest of the zucchini. Top with the remaining capsicum and press down firmly. Place the loaf top back on and press down firmly again. Wrap tightly in plastic wrap and chill for 4 hours or overnight before serving.

Similar Recipes