Grilled Vegetable Muffuletta
Elevate your sandwich game with this Grilled Vegetable Muffuletta, a bold and flavor-packed vegetarian twist on the classic New Orleans favorite. This recipe combines smoky grilled eggplant, zucchini, bell peppers, and portobello mushrooms with layers of creamy provolone and mozzarella cheese, all nestled between a crusty round Italian or sourdough loaf. The star of the show? A zesty, tangy olive salad spread that adds a burst of Mediterranean flair to every bite. After a short time pressed in the fridge, the sandwich melds into a perfect medley of textures and tastes, making it ideal for picnics, potlucks, or an impressive lunch centerpiece. Easy to prepare yet utterly show-stopping, this muffuletta is the ultimate combination of smoky, hearty, and tangy flavors, all in one satisfying, shareable bite.
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Recipe Information
Ingredients
- 1 large eggplant
- 2 medium zucchini
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 large portobello mushrooms
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 (approximately 10-inch diameter) round Italian or sourdough loaf
- 6 slices provolone cheese
- 6 slices mozzarella cheese
- 1.5 cups prepared olive salad
- 1 tablespoon balsamic vinegar
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat a grill or grill pan over medium-high heat.
Slice the eggplant and zucchini lengthwise into 1/4-inch thick planks. Cut the bell peppers into wide strips, removing seeds and ribs. Remove the stems from the portobello mushrooms and scoop out the gills with a spoon.
Brush the vegetables on both sides with olive oil and sprinkle with dried oregano, salt, and black pepper.
Grill the vegetables for 3-4 minutes per side, until tender and lightly charred. Remove from the grill and set aside.
Slice the Italian or sourdough loaf horizontally in half and scoop out some of the inner bread to create space for the filling.
Spread half of the olive salad evenly over the bottom half of the bread.
Layer the grilled eggplant, zucchini, bell peppers, and portobello mushrooms on top of the olive salad.
Add a layer of provolone cheese and a layer of mozzarella cheese over the vegetables.
Top the cheese with the remaining olive salad, spreading it evenly.
Place the top half of the bread over the fillings and press down gently to compact the sandwich.
Wrap the entire sandwich tightly in plastic wrap and place a heavy object (e.g., a cast-iron skillet) on top to press it slightly. Refrigerate for at least 1 hour or up to 4 hours to allow the flavors to meld.
Remove the plastic wrap and cut the sandwich into wedges before serving.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 1761 mg | 77% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 12.1 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 383 mg | 29% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 874 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
