1 zucchini, sliced lengthwise into slices about 1/4-inch (1/2-cm) thick
1 medium eggplant, cut into 1/2-inch (1-cm) slices
1/4 cup (60 ml) chopped flat-leaf parsley
1 teaspoon (5 ml) chopped fresh thyme
Grated zest of 1 lemon
2 tablespoons (30 ml) lemon juice
1 loaf of round country bread, about 8 inches (20 cm) diameter
4 thin slices each of assorted cold cuts such as ham, salami, roast pork, capicollo, cured garlic sausage, etc.
1 ball mozzarella di bufala or similar cheese (Mozzarina, for example), sliced
1/2 cup (125 ml) baby arugula
Salt and pepper
Preheat the grill, setting the burners to high.
Brush the peppers lightly with olive oil and grill until the skin starts to blacken, about 10 minutes.
Place the peppers in a sealed container. Let cool. Pull off the skin. Dice. Set aside.
Brush the zucchini and eggplant slices with the remaining oil. Grill on both sides.
In a bowl, gently combine the grilled vegetables with the herbs, lemon zest and lemon juice. Season with salt and pepper. Cover and refrigerate until chilled. Drain.
Cut the top off the loaf and scoop out enough bread to leave a cavity with walls about 2.5 cm (1 inch) thick. Save the removed bread for another use (breadcrumbs, panzanella salad, etc.).
Spread the butter on the inside of the loaf and underside of the cap. Layer the ingredients in the cavity until well filled: ham, red pepper, prosciutto, zucchini, roast pork, eggplant, mozzarella, arugula, salami, yellow pepper and garlic sausage, for example. Place the cap on the loaf. Cover with plastic wrap. Refrigerate until ready to serve.
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