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Muffuletta, Vegetarian (D, TNT)
Source: Fabulous Foods web site:
Serves: 6

Olive Salad:
1/2 cup black brine cured olives, such as Kalamatas
1/2 cup green olives
1 cup finely chopped celery, with leaves
1 cup Giardiniera (Italian pickled vegetables)
1/3 cup chopped fresh Italian parsley
3 to 4 cloves garlic
1/4 cup olive oil
1/2 to 1 tsp. freshly ground black pepper

1 8-10" round loaf of French bread
1 small eggplant, cut into 1/3" slices
2 large zucchini, cut into 1/3" slices
1 large sweet onion, cut into 1/3" slices
2 red or yellow bell peppers, cleaned and quartered
2 large tomatoes (preferably Beefsteak Tomato)
4 oz. Provolone cheese, sliced

Make the Olive Salad:
Pit olives (if necessary) and combine all ingredients in the bowl of a food processor. Process until mixed, but still somewhat chunky - DO NOT PUREE. For the best flavor, cover and refrigerate for a few hours before using.

Make the Sandwich:
Brush a baking sheet with oil. Slice the eggplant in horizontal slices. Slice zucchini in large rounds and make large slices out of the onion.

Clean each pepper and cut in quarters. Brush vegetables with olive oil and roast at 350°F for 10 to 15 minutes or until browned and tender. You can alternatively grill the vegetables (on bbq or under broiler). Note: tomatoes need to roast or grill for only 3 to 5 minutes. Keep a close watch on them or they will completely fall apart when you try to remove them from the baking sheet.

Cut the bread horizontally in half. Remove some of the soft center to allow room for the filling (use bread centers for another purpose). Spread half the olive salad on the bottom of the bread. Follow with a layer of cheese. Layer roasted vegetables on top, followed by another layer of cheese and the remaining olive salad.

Wrap sandwich tightly in foil and refrigerate for at least 3 hours before serving (you can make this a day ahead of time and it will still be great). Let stand at room temperature for about 30 minutes before serving. Cut into 6 wedges to serve.

Poster's Notes:
I've been collecting vegetarian sandwich recipes and this one is the best I've found so far.

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A