Vegetable picnic rolls

Almost like a mini cob loaf, these stuffed rolls are perfect for picnics and camping.

• 6 rosetta rolls
• 1/4 cup (3 tablespoons) basil pesto
• 2 slices roasted red capsicum
• 3 slices roasted yellow capsicum
• 1 kumara, sliced, chargrilled
• 185g jar marinated artichokes, drained, quartered
• 6 bocconcini, sliced

1. Step 1

   Remove tops from rolls and set aside, then hollow out the centres. Coat the insides of rolls and inside of the tops with pesto, then layer with vegetables and cheese.

2. Step 2

   Replace lids and tie with string to hold in place. Enclose in plastic wrap and chill for 24 hours with a weighted plate on top. Pack into plastic containers to travel.

Make this recipe the day before. Prep time does not include overnight chilling.