Pressed Bread with Roasted Vegetables

You may have noticed the recent slew of recipes lifted from the Finnish food mag Ruoka & viini (food & wine) here. This would be because the most recent issue was pretty much filled cover-to-cover with stuff I not only want but NEED to make. (Although strictly speaking, I'm not going to follow all to the letter - where's the fun in buying vanilla ice cream and mixing in lime and chilies when you can make your own?)

Anyway, I made this filled, pressed bread for our impromptu picnic last week - the recipe called it a pan bagnat, but as I understand it that's a nicoise sandwich, while this involved mostly roasted vegetables. Whatever the name, it's chock-full of Mediterranean goodness (literally, in my case, since we don't exactly have baby zucchini here yet - and if we did, they'd be hothouse-grown and decidedly non-eco friendly) and a very nice picnic or lunch item for a hot day. I pressed it pretty heavily, as you can see, with a whole stack of plates overnight, which was... perhaps just a bit overzealous? The bottom of the bread was a bit soggier than the top, so maybe I should have turned it over at some point. But those a really minor quibbles, and the basic concept is definitely one I'll use again. Maybe with some goat cheese thrown in.

Possibly even with home-baked bread. Right now it's even cool enough to bake (I know you just live for these weather reports, y'know).

Pressed Bread with Roasted Vegetables
adapted* from Glorian ruoka & viini 4/07, serves 6-8

1 boule-shaped bread

2 small bell peppers
2 small zucchini
1 medium aubergine
2 tbsp olive oil
1 tsp salt
½-1 tsp freshly ground pepper
3 tbsp chopped sun-dried tomatoes
100 ml (scant ½ cup) kalamata olives, deseeded and sliced

2 tsp red wine vinegar
100 ml chopped fresh herbs (I used basil and lemon-thyme)
½-1 tsp freshly ground pepper
2 tbsp olive oil

Slice the zucchini and aubergine fairly thinly (you can do the salt-sweating thing for the aubergines or not - I usually do if I have the time, because that was the way I first liked aubergine). If you have a gas stove, roast the peppers over the flame. I don't, and I didn't feel like firing up the grill, so I halved them and threw them in the oven with the rest (of course, you could grill all the vegetables if you wanted, I bet that'd be fabulous).

Toss the vegetables with 2 tbsp of olive oil and roast - in a single layer, I had to do it in two batches - at 225°C (440°F) until slightly browned, turning once during roasting.

Slice the peppers and season the vegetables with salt and pepper.

Halve the bread length-wise and carve out most of the innards from both halves, leaving about a cm at the edges. Mix together the ingredients for the dressing and spread evenly over the cut-sides of the bread.

Layer vegetables, olives and sun-dried tomatoes evenly on each carved-out bread half, then carefully place the top half, er, on top of the bottom. Um, so you have a bread shaped bread again, yes? Wrap tightly in clingfilm, then weigh down with a few plates or something and place in the fridge overnight.

*they used one zucchini, and had capers where I had sun-dried tomatoes, and the total of 2 tsp pepper specified was just a bit too much.