Mediterranean Veggie Muffuletta
Bursting with bold flavors and vibrant colors, the Mediterranean Veggie Muffuletta is a delicious twist on the classic New Orleans sandwich, perfect for vegetarians and veggie lovers alike. This recipe layers roasted eggplant, zucchini, bell peppers, and portobello mushrooms alongside tangy olive tapenade, creamy hummus, and crumbled feta cheese inside a crusty ciabatta loaf. Fresh arugula and sun-dried tomatoes add a peppery and sweet contrast to the charred veggies, creating a symphony of Mediterranean-inspired tastes in every bite. Prepared ahead and chilled, this hearty sandwich is ideal for picnics, parties, or a quick grab-and-go meal. Easy to make and packed with nutritious ingredients, this Mediterranean masterpiece will leave your taste buds craving more! Perfect for searches like "vegetarian muffuletta recipe" and "Mediterranean vegetable sandwich ideas," this dish combines convenience, flavor, and healthy eating all in one.
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Recipe Information
Ingredients
- 1 medium Eggplant
- 1 large Zucchini
- 1 Red bell pepper
- 1 Yellow bell pepper
- 2 large caps Portobello mushrooms
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Ciabatta loaf
- 0.5 cup Olive tapenade
- 0.5 cup Hummus
- 0.5 cup Feta cheese, crumbled
- 1 cup Arugula
- 0.25 cup Sun-dried tomatoes (packed in oil, drained)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Slice the eggplant, zucchini, and both bell peppers into 1/4-inch thick slices. Remove the stems from the mushrooms.
Place the sliced vegetables and mushrooms onto the prepared baking sheet. Drizzle with 3 tablespoons of olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, flipping halfway, until tender and lightly charred.
While the vegetables are roasting, slice the ciabatta loaf horizontally in half. Hollow out some of the bread from the top and bottom halves to make room for the filling.
Spread the olive tapenade evenly over the bottom half of the ciabatta loaf.
Spread the hummus evenly over the top half of the ciabatta loaf.
Once the vegetables are done roasting, let them cool slightly. Then, layer the roasted eggplant, zucchini, bell peppers, and mushrooms over the tapenade.
Sprinkle the crumbled feta cheese over the roasted vegetables.
Add the arugula and sun-dried tomatoes on top of the feta cheese layer.
Place the top half of the ciabatta loaf (hummus side down) over the fillings to assemble the sandwich.
Wrap the entire sandwich tightly in plastic wrap or parchment paper. Place in the refrigerator for at least 1 hour (or up to overnight) to allow the flavors to meld together.
Before serving, unwrap the sandwich and slice into 4 equal portions. Serve cold or at room temperature.
Nutrition Facts
Calories |
3089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.1 g | 213% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 18.2 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 10854 mg | 472% | |
| Total Carbohydrate | 322.8 g | 117% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 60.7 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1266 mg | 97% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 5302 mg | 113% | |
*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.
