Recipes Greek style stuffed cobb

Recipes Greek style stuffed cobb

Recipes Greek style stuffed cobb

Recipes Greek style stuffed cobb This Greek-style Stuffed Cobb is full of delicious Mediterranean flavours Greek style stuffed cobb

Ingredients

  • several large reddish colored capsicums, quartered, seeded
  • 5 medium zucchini, thinly sliced up lengthways
  • 0.25 cup extra virgin essential olive oil
  • 3 tsps Coles Brand name dried oregano
  • 2 garlic cloves, smashed
  • 500g Coles Bakery rock baked multigrain sourdough cobb loaf
  • 150g Coles Brand name Australian style fetta, crumbled
  • 1/3 mug pitted kalamata olives, from the deli, coarsely cut

Method

  • Step one Lower the shallow lid through the the top of loaf. Remove the smooth bread within, leaving a 2cm-thick layer.
  • Step two Preheat the chargrill on high. Prepare the capsicum, skin-side down, for 6-8 mins or even until charred. Seal inside a plastic material bag and are a symbol of fifteen mins. Toss skin. Put aside in order to cool.
  • Step three Meanwhile, toss zucchini in a big bowl with 1 tea spoon of essential oil to coat. Chargrill, within batches, intended for 1-2 mins each part or till lightly charred. Transfer in order to a big bowl. Add oregano, garlic plus staying oil. Season and toss in order to coating. Put aside to cool.
  • Step four Arrange half the particular zucchini within the loaf shell. Best along with one-third of capsicum. Continue layering along with feta, half the rest of the capsicum, the particular olives and the remaining zucchini. Best along with the remaining capsicum and push straight down firmly. Replace loaf top plus push down firmly. Wrap tightly within plastic material wrap. Chill for 4 hours or even overnight.