200g butternut pumpkin, thinly sliced
1 eggplant, sliced into 1cm thick rounds
Bertolli Organic Fruity Olive Oil Spray
125g spreadable cream cheese
2 tbsp fresh, flat leaf parsley, chopped
2/3 cup semi sun-dried tomatoes, finely chopped
1 large, round cobb loaf
100g shaved leg ham
100g Hungarian salami
75g baby spinach leaves
6 tasty cheese slices
Sea salt and freshly cracked pepper
Preheat BBQ grill to HIGH. Spray both sides of the pumpkin and eggplant slices with Bertolli Organic Fruity Olive Oil Spray. Season then grill, turning, until softened.
Whisk together cream cheese and hummus until smooth and well combined. Stir in parsley, tomatoes, season.
Cut 5mm thick slice from top of loaf, set aside. Remove 3/4 of the soft bread from inside loaf to form bread "bowl". Spread a thin layer of cream cheese mixture inside the loaf.
Arrange 1/2 of the ham on the base. Top with half the pumpkin, half the eggplant, half of the spinach, 3 slices of cheese and half of the salami.
Spread 1/2 the remaining cheese mixture over salami. Repeat layers, finishing with remaining cheese mixture.
Place top back onto filled loaf, pressing down firmly. Wrap in foil then wrap tightly in a towel. Refrigerate overnight. Cut into 4-6 wedges to serve.