Vegetable picnic rolls

Vegetable rolls are sure to be a hit as a picnic meal. They are very easy to carry and can be eaten on its own. These rolls are very easy to prepare and healthy also. Mouth watering!

Ingredients

• 6 rosetta rolls
• 1/4 cup (3 tbs) 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

Method

1. Remove tops from rolls and set aside, then hollow out the centres.
2.  Coat the insides of rolls and inside of the tops with pesto, then layer with vegetables and cheese.
3.  Replace lids and tie with string to hold in place.
4.  Enclose in plastic wrap and chill for 24 hours with a weighted plate on top.
5. Pack into plastic containers to travel.

(Source: taste.com)