Pan Bagnat aux Légumes (Provençal Vegetable and Olive Picnic Loaf)
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Ingredients
- 1 crusty baguette
- 200 g roasted red peppers in brine, drained
- 3 tomatoes, sliced
- 0.5 cucumber, cut into batons
- 0.5 red onion, very finely sliced
- 60 g black olives, pitted and halved
- 15 g fresh basil leaves
- 4 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
Nutrition (per serving)
- Calories
- 347 kcal
- Protein
- 7.5 g
- Carbohydrate
- 39.3 g
- of which sugars
- 7.1 g
- Fat
- 16.8 g
- of which saturates
- 2.5 g
- Fibre
- 4.4 g
- Salt
- 1.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Split the baguette lengthways and pull out a little of the soft crumb from the lid to make room for the filling.
- 2
Drizzle the cut sides generously with the olive oil and red wine vinegar.
- 3
Layer the tomatoes, cucumber, red onion, roasted red peppers, black olives and basil leaves along the bottom half.
- 4
Season well with black pepper, close the loaf and press down firmly.
- 5
Wrap tightly in foil or baking paper and leave for at least 20 minutes so the bread soaks up the juices before cutting into four pieces.
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