Bread Stuffed With Mediterranean Vegetables and Mozzarella

Cut the top of the bread to form a lid and remove. Scoop out the inside of the loaf, leaving 2-2.5 cm (approximately 1 inch) of bread around the edge.

Mix together 2 tablespoons of olive oil and balsamic vinegar in a small bowl. Rub the cut surfaces of the bread and the lid with garlic.

Rinse the eggplant and zucchini, trim, cut into slices, sprinkle with a little olive oil, season with salt and pepper and cook on the grill on each side for about 1 minute.

Rinse the peppers, remove the seeds, quarter and grill with the skin side down, until the skin is black and blistered. Remove from the grill, cover with a damp kitchen towel, let cool, then remove the skin.

Rinse the arugula and spinach, remove the stems and spin dry.

Peel the onion and cut into thin rings.

Spread the bottom half of the bread with pesto, then layer the vegetables and cheese in the bread bowl, seasoning with salt, pepper and the balsamic mixture occasionally.

Replace the cover, press firmly and wrap the loaf in plastic wrap. Place in the refrigerator overnight and weight with a board and heavy objects such as cans.

Cut into pieces and serve cold.