Grilled Vegetable Muffuletta Recipe

Name: Grilled Vegetable Muffuletta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, sliced 1/2 inch thick; 1 zucchini, sliced 1/2 inch thick on an angle; 1 red bell pepper, quartered lengthwise; 1 large portabella mushroom cap (read above); 1 red onion, sliced 3/4 inch thick; 1/2 cup extra virgin olive oil; salt and pepper; 6 ounces Baby Spinach; 1/3 cup pine nuts (a generous handful); 2/3 cup parmigiano-reggiano cheese, grated (a couple generous handfuls); 1 cup giardiniera, store-bought (pickled vegetable salad); 1/2 cup green olives, pitted; 1 (8 -9 inch) round crusty Italian bread; 1/4 lb deli-sliced provolone cheese

Servings: persons

1 eggplant, sliced 1/2 inch thick
1 zucchini, sliced 1/2 inch thick on an angle
1 red bell pepper, quartered lengthwise
1 large portabella mushroom cap (read above)
1 red onion, sliced 3/4 inch thick
1/2 cup extra virgin olive oil
salt and pepper
6 ounces Baby Spinach
1/3 cup pine nuts (a generous handful)
2/3 cup parmigiano-reggiano cheese, grated (a couple generous handfuls)
1 cup giardiniera, store-bought (pickled vegetable salad)
1/2 cup green olives, pitted
1 (8 -9 inch) round crusty Italian bread
1/4 lb deli-sliced provolone cheese

1
Preheat a grill or grill pan to medium-heat. Lightly brush the eggplant, zucchini, bell pepper, portobello (read the description, maybe you have to slice it after it's grilled) and red onion with 1/4 cup of olive oil. Season with salt and pepper. Cover and grill, turning once, until charred, about 6 minutes.
2
Using a food processor, puree the spinach, pine nuts and parmigiano-reggiano; season with salt and pepper. With the machine one, drizzle in the remaining 1/4 cup of olive oil. Transfer the pesto to a bowl. Rinse the food processor.
3
Using the food processor, pulse the giardiniera and olives into a coarse relish.
4
Slice the top quarter off the bread and scoop out the insides. Spread half the pesto on the inside of the bread, layer with half of the grilled vegetables, then spoon the remaining pesto on top. Fill the bread with the remaining vegetables and top with the provolone. Spread the inside of the bread top with the vegetable relish and set into place. Press down firmly, then cut into wedges.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 eggplant, sliced 1/2 inch thick, 1 zucchini, sliced 1/2 inch thick on an angle, 1 red bell pepper, quartered lengthwise, 1 large portabella mushroom cap (read above), and more.

Yes, Grilled Vegetable Muffuletta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Vegetable Muffuletta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions