Grilled Vegetable Muffuletta Recipes

GRILLED VEGETABLE MUFFULETTA

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.

GRILLED VEGETABLE MUFFULETTA

Steps:

• Preheat oven to 350°F Place garlic in ovenproof dish. Spray garlic with cooking spray. Cover with foil; bake 30 to 35 minutes or until garlic is very soft and golden brown.
• Place garlic, vinegar, lemon juice, olive oil and black pepper in food processor; cover and process, using on-off pulses, until smooth. Set aside. Slice top from bread loaf. Hollow out loaf, leaving 1/2-inch-thick shell. (Reserve bread for another use, if desired.).
• Spray cold grid of grill with cooking spray. Prepare grill for direct grilling. Brush eggplant, squash, onion and bell pepper with garlic mixture. Arrange vegetables on grid over medium coals. Grill 10 to 12 minutes or until vegetables are crisp-tender, turning once. Separate onion slices into rings.
• Layer half of eggplant, squash, onion, bell pepper, cheese and spinach in hollowed bread, pressing gently after each layer. Repeat layers with remaining vegetables, cheese and spinach. Replace bread top and serve immediately or cover with plastic wrap and refrigerate up to 4 hours. Cut into wedges before serving.