Grilled Vegetable Muffuletta Recipes

GRILLED VEGETABLE MUFFULETTA

Grilled Vegetable Muffuletta image

A recipe from Rachael Ray from the issue of June-July 2008. Posted for ZWT4 Italy. For the portobello, it's not written to slice it. But I guess after it's grilled, we can slice it.

Provided by Boomette

Categories Lunch/Snacks

Time 21m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 eggplant, sliced 1/2 inch thick
1 zucchini, sliced 1/2 inch thick on an angle
1 red bell pepper, quartered lengthwise
1 large portabella mushroom cap (read above)
1 red onion, sliced 3/4 inch thick
1/2 cup extra virgin olive oil
salt and pepper
6 ounces Baby Spinach
1/3 cup pine nuts (a generous handful)
2/3 cup parmigiano-reggiano cheese, grated (a couple generous handfuls)
1 cup giardiniera, store-bought (pickled vegetable salad)
1/2 cup green olives, pitted
1 (8 -9 inch) round crusty Italian bread
1/4 lb deli-sliced provolone cheese

Steps:

Preheat a grill or grill pan to medium-heat. Lightly brush the eggplant, zucchini, bell pepper, portobello (read the description, maybe you have to slice it after it's grilled) and red onion with 1/4 cup of olive oil. Season with salt and pepper. Cover and grill, turning once, until charred, about 6 minutes.
Using a food processor, puree the spinach, pine nuts and parmigiano-reggiano; season with salt and pepper. With the machine one, drizzle in the remaining 1/4 cup of olive oil. Transfer the pesto to a bowl. Rinse the food processor.
Using the food processor, pulse the giardiniera and olives into a coarse relish.
Slice the top quarter off the bread and scoop out the insides. Spread half the pesto on the inside of the bread, layer with half of the grilled vegetables, then spoon the remaining pesto on top. Fill the bread with the remaining vegetables and top with the provolone. Spread the inside of the bread top with the vegetable relish and set into place. Press down firmly, then cut into wedges.

Nutrition Facts : Calories 564.5, Fat 49.2, SaturatedFat 11.9, Cholesterol 29.3, Sodium 782, Carbohydrate 17.9, Fiber 7.7, Sugar 7.8, Protein 18.1

GRILLED RATATOUILLE MUFFALETTA

Grilled Ratatouille Muffaletta image

Easily made in advance, this New Orleans-inspired vegetarian muffaletta is perfect for a crowd.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 45m

Number Of Ingredients 11

Ingredients

1 medium eggplant, sliced into 1/2-inch rounds
Coarse salt
1/2 cup pitted mixed olives, such as Kalamata and Cerignola
2 pepperoncini, stemmed
1/2 cup fresh parsley
1/4 cup mayonnaise
1/4 cup olive oil, plus more for grilling
4 small tomatoes (1 pound), sliced into 1/2-inch rounds
1 medium zucchini, cut lengthwise 1/4-inch-thick
1 jar (12 ounces) roasted red peppers, patted dry
1 (8-inch) round loaf rustic bread, split horizontally and hollowed out

Steps:

In a colander, toss eggplant with 3/4 teaspoon salt. Let stand 30 minutes.
Meanwhile, in a food processor, pulse olives, pepperoncini, and parsley until very finely chopped. Transfer to a small bowl and stir in mayonnaise.
Heat a grill or grill pan to medium. Clean and lightly oil hot grill. Toss eggplant, tomatoes, and zucchini with oil and season with salt. Grill, turning frequently, until tender and slightly charred, about 4 minutes for tomatoes and about 7 minutes each for eggplant and zucchini.
Spread bread with olive mixture. Assemble sandwich with peppers, eggplant, zucchini, and tomatoes. Serve immediately or wrap in plastic and refrigerate for up to 4 hours.

Nutrition Facts : Calories 511 g, Fat 23 g, Fiber 7 g, Protein 11 g, SaturatedFat 2 g

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