If your supermarket deli doesn’t sell ready-made chargrilled vegetables, you can buy jars of mixed antipasto for this recipe. Drain them well on paper towel before use.
Note: You will need to let this chill for 2 hours, 30 minutes.
450g crusty cob loaf
1 cup fresh ricotta
¼ cup freshly grated parmesan cheese
200g tub baby spinach and feta dip
1 cup store bought char-grilled eggplant
1 ½ cups shaved ham, we used honey
3 cups baby rocket leaves
1 cup store bought char-grilled capsicum
Slice the top off the cob loaf and set aside. Using your hands, pull the inside bread of the cob out, leaving 1cm of bread around the crust.
Combine ricotta, parmesan and half of the spinach dip in a bowl. Reserve 1/3 cup of this mixture in a separate bowl. Spread the inside of the cob with remaining ½ tub of spinach dip.
Layer half of the eggplant, ham, rocket and capsicum inside the cob. Top with the larger quantity of ricotta mixture then repeat the layers. Finish with reserved ricotta mixture and place lid on top. Wrap tightly in plastic wrap. Chill for 2½ hours - overnight is ideal. Slice into wedges to serve.