1 large round loaf crust bread

Filling:

2 tbsp. olive oil
12 slices chargrilled marinated eggplant
1/2 c. mint leaves
20 slices chargrilled marinated zucchini
1 c. arugula leaves
20 oven-roasted tomato halves
8 oz. goat cheese, Mozzarella or Ricotta cheese
20 slices chargrilled red/green bell peppers

Cut the top of the bread and scoop out the inside, leaving about 1/2-inch of thick crust. Sauté sliced onions for 5 to 6 minutes (well browned); do the same with the rest of the vegetables.

On bottom half of bread, fill by alternating the ingredients in layers. Cut in wedges (cake style). To serve, wrap in a pretty napkin or kitchen towel. Serve with balsamic vinegar, extra virgin olive oil and roasted garlic for dipping. Enjoy!