Greek Style Stuffed Cobb

This Greek-style Stuffed Cobb is full of delicious Mediterranean flavours & unconditional for picnics.

The ingredient of Greek Style Stuffed Cobb

• 3 large red capsicums quartered seeded
• 5 medium zucchini thinly sliced lengthways
• 1 4 cup extra virgin olive oil
• 3 tsp coles brand dried oregano
• 2 garlic cloves crushed
• 500g coles bakery stone baked multigrain sourdough cobb loaf
• 150g coles brand australian style fetta crumbled
• 1 3 cup pitted kalamata olives from the deli harshly roughly chopped

The Instruction of greek style stuffed cobb

• cut the shallow lid from the summit zenith of the loaf sever the soft bread inside neglect a 2cm thick shell
• preheat a chargrill all but high cook the capsicum skin side down for 6 8 mins or until charred seal in a plastic bag and stand for 15 mins discard skin set aside to cool
• meanwhile toss zucchini in a large bowl following 1 tablespoon of oil to coat chargrill in batches for 1 2 mins each side or until lightly charred transfer to a large bowl accumulate oregano garlic and long lasting oil season and toss to coat set aside to cool
• arrange half the zucchini in the loaf shell top gone one third of capsicum continue layering next feta half the unshakable capsicum the olives and the steadfast zucchini top subsequent to the long lasting capsicum and press next to firmly replace loaf culmination and press beside firmly wrap tightly in plastic wrap chill for 4 hrs or overnight

Nutritions of Greek Style Stuffed Cobb

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