Ingredients

1 courgette, sliced
2 red peppers
1 aubergine, sliced
1 clove garlic, crushed
3tbsp Clearspring Flax-Olive Oil or Extra Virgin Olive Oil
1tsp Clearspring Umeboshi Purée
2 sprigs basil
1 tub sundried tomatoes in oil
1 onion, sliced
1 round loaf of bread, around 400g

Method

1. Grill the red peppers under a hot grill until the skin is black on all sides (around 15 minutes) and then place in a bowl and cover with a lid. After 5 minutes, peel the skin off, remove the seeds and discard.
2. Meanwhile, grill the aubergines and courgettes on a barbecue or griddle pan until cooked through and slightly charred on the outside.
3. While the vegetables are grilling, heat one tablespoon of the oil in a frying pan and fry the onion until soft.
   In a bowl, mix together the crushed garlic, Umeboshi Purée and two tablespoons of water to create a paste, then add 1 tablespoon of oil and stir.
4. Slice the top off the bread to form a lid. Then, hollow out the bread using your hand until you are only left with the shell. Save the soft inside for another recipe such as baked mushrooms.
5. Brush the inside of the bread and the inside of the lid with the Umeboshi Purée mixture. 
6. Now start to layer the vegetables inside the bread, one at a time, so that they are in different coloured stripes. Place basil leaves in between some of the layers and season with a little black pepper. Once you have used up all the vegetables drizzle over the remaining olive oil, put on the lid and wrap the bread in cling film.
7. Leave the bread in the fridge for at least a couple of hours, preferably over night, so that the flavours can meld together and the vegetable set in place, which will make it easier to cut.