Greek Style Stuffed Cobb

This Greek-style Stuffed Cobb is full of delicious Mediterranean flavours & unmodified for picnics.

The ingredient of Greek Style Stuffed Cobb

• 3 large red capsicums quartered seeded
• 5 medium zucchini thinly sliced lengthways
• 1 4 cup extra virgin olive oil
• 3 teaspoons coles brand dried oregano
• 2 garlic cloves crushed
• 500g coles bakery stone baked multigrain sourdough cobb loaf
• 150g coles brand australian style fetta crumbled
• 1 3 cup pitted kalamata olives from the deli coarsely chopped

The Instruction of greek style stuffed cobb

• cut the shallow lid from the height of the loaf sever the soft bread inside leaving behind rejection a 2cm thick shell
• preheat a chargrill roughly high cook the capsicum skin side down for 6 8 mins or until charred seal in a plastic bag and stand for 15 mins discard skin set aside to cool
• meanwhile toss zucchini in a large bowl taking into consideration 1 tablespoon of oil to coat chargrill in batches for 1 2 mins each side or until lightly charred transfer to a large bowl build up oregano garlic and unshakable oil season and toss to coat set aside to cool
• arrange half the zucchini in the loaf shell pinnacle next one third of capsicum continue layering next feta half the long lasting capsicum the olives and the long lasting zucchini top as soon as the long lasting capsicum and press beside firmly replace loaf summit zenith and press the length of all along firmly wrap tightly in plastic wrap chill for 4 hrs or overnight

Nutritions of Greek Style Stuffed Cobb

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