Vegetable Muffuletta
Indulge in the vibrant and flavorful Vegetable Muffuletta, a fresh twist on the classic New Orleans sandwich that’s perfect for vegetarians and sandwich enthusiasts alike. Packed with roasted bell peppers, zucchini, and eggplant, this hearty creation is layered with provolone and fresh mozzarella cheeses, briny artichokes, olives, and capers, all nestled between a hollowed-out round loaf of Italian bread. The secret lies in the zesty olive salad, made with kalamata and green olives, parsley, red wine vinegar, and garlic, which soaks into the bread for an explosion of Mediterranean-inspired flavor. Pressed and rested for maximum flavor infusion, this veggie-packed muffuletta is great for picnics, lunches, or a no-fuss dinner. Ready in under an hour, it’s a culinary masterpiece that brings together bold ingredients and vibrant textures in every bite!
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Recipe Information
Ingredients
- 1 piece round loaf of Italian bread
- 3 pieces assorted bell peppers (red, yellow, and green)
- 1 medium zucchini
- 1 small eggplant
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 slices provolone cheese
- 6 slices fresh mozzarella cheese
- 1 cup artichoke hearts
- 0.5 cup kalamata olives
- 0.5 cup green olives
- 2 tablespoons capers
- 3 tablespoons parsley
- 2 tablespoons red wine vinegar
- 1 clove garlic
- 1 cup arugula
Instructions
Slice the bell peppers, zucchini, and eggplant into thin strips.
Preheat the oven to 400°F (200°C).
Toss the sliced vegetables with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Spread the vegetables evenly on a baking sheet and roast in the oven for 15 minutes until tender and slightly charred.
Meanwhile, prepare the olive salad: finely chop the kalamata olives, green olives, parsley, artichoke hearts, and capers. Mince the garlic.
In a small bowl, combine the chopped ingredients with 2 tablespoons of olive oil and 2 tablespoons of red wine vinegar. Mix well and set aside.
Slice the Italian bread horizontally into two equal halves. Scoop out some of the inner soft bread from both halves to create room for the fillings.
Spread a generous amount of olive salad over the bottom half of the bread.
Layer the roasted vegetables evenly over the olive salad.
Place the slices of provolone and fresh mozzarella cheese on top of the vegetables.
Add a handful of fresh arugula over the cheese.
Spread the remaining olive salad on the top half of the bread.
Press the sandwich together firmly. Wrap the entire sandwich tightly in plastic wrap and place a heavy object on top to compress it. Let it rest for at least 30 minutes to allow the flavors to meld together.
Unwrap, slice into wedges, and serve.
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 2705 mg | 118% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 13.3 g | 47% | |
| Total Sugars | 10.4 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 644 mg | 50% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 891 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.
