1 medium sized loaf (I used pumpernickle)
1 zucchini, sliced lengthwise
2 peppers (I used one red, one yellow)
3 tablespoons of basil pesto
1-2 c. spinach
enough thinly sliced cheese to make a layer in your loaf (I used gouda)
Preheat oven to broil.
Slice vegetables into thin slices and arrange on baking tray. Brush both sides with olive oil. Lightly salt and pepper. Broil for 4-5 minutes per side, watching that they don't burn. Turn off oven.
Meanwhile, cut the top off of your loaf of bread. Empty it out as you would for a spinach dip, leaving about a 1/2 an inch edge.
Arrange the zucchini on the bottom of the loaf, spread half the pesto over the zucchini, then a layer of spinach, followed by the peppers and then the layer of cheese on top. Brush the remaining pesto on the lid of your loaf. Replace the lid, wrap in foil and return to (turned off) oven for 5-7 minutes to softened the cheese.
Unwrap and slice into wedges.