Grilled Ratatouille Muffaletta

by Laura on September 21, 2014

in Featured Recipe, Meatless Meals, Sandwiches, Super Bowl

Using the best of the season's vegetables

Using the best of the season’s vegetables

A delicious combination of flavors, this meatless sandwich is ideal for a casual afternoon feast, perfect for party food, or hearty dinner.

  • 1 medium eggplant, sliced into 1/2-inch rounds
  • coarse salt
  • 1/2 cup pitted olives, such as Kalamata and Cerignola
  • 2 pepperoncini, stemmed
  • 1/2 cup fresh parsley
  • 1/4 cup mayonnaise
  • 1/4 cup olive oil, plus more for grilling
  • 4 small sliced tomatoes (1 lb), sliced into 1/2-inch thick rounds
  • 1 medium zucchini, cut lengthwise 1/4-inch thick
  • 1 jar (12 ounces) roasted red peppers, patted dry
  • 1 (8-inch) round loaf rustic bread, split horizontally and hollowed out

In a colander, toss eggplant with 3/4 tsp salt. Let stand 30 minutes.

Meanwhile, in a food processor, pulse and lightly oil hot grill. Toss eggplant, tomatoes, zucchini with oil and season with salt. Grill, turning frequently, until tender and slightly charred, about 4 minutes for tomatoes and about 7 minutes each for eggplant and zucchini.

Spread bread with olive mixture. Assemble sandwich with peppers, eggplant, zucchini and tomatoes. Serve immediately or wrap in plastic and refrigerate for up to 4 hours.

Serves: 6

Source: Everyday Foods, A Martha Stewart Publication

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