Picnic loaf

1. Preheat a char-grill or large frying pan on high.
   
2. Place kumara, eggplant and zucchini in a large bowl. Add oil, season to taste and toss well to coat.
   
3. Char-grill vegetables, in 3 batches, for 2-3 minutes each side, until tender. Set aside to cool.
   
4. Slice the top quarter from cob loaf and reserve. Scoop out the centre, leaving a 2cm-thick shell. Spread the inside shell and lid with pesto.
   
5. Place a layer of kumara over the base of shell. Top with eggplant, zucchini, capsicum, then zucchini, brie and artichokes. Repeat with any remaining vegetables.
   
6. Top with lid and wrap well in plastic wrap. Press between 2 large plates. Top with some heavy cans and chill overnight.
   
7. Preheat oven to hot, 200°C. Unwrap the cob and place on an oven tray. Bake for 15-20 minutes, or until crust is golden. Cut into wedges to serve.

• If preferred, use baked vegetables, or char-grilled vegetables in a jar.
  
• Add some sliced salami if liked.