Grilled Vegetable Muffulettas Recipe

Name: Grilled Vegetable Muffulettas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons walnuts; 1/2 cup oil-packed sun-dried tomatoes, drained; 1/4 cup freshly grated Parmesan cheese; 1/2 cup (tightly packed) basil leaves; 1 tablespoon minced garlic; 2 tablespoons extra-virgin olive oil, plus more for brushing; Salt and freshly ground pepper; 2 medium red bell peppers; 2 medium zucchini, sliced lengthwise 1/4 inch thick; 1 small eggplant, sliced crosswise 1/4 inch thick; 1 large baguette, halved lengthwise; 20 small spinach leaves, washed and dried; 1/2 pound sliced Provolone cheese

Servings: persons

1/4 cup plus 2 tablespoons walnuts
1/2 cup oil-packed sun-dried tomatoes, drained
1/4 cup freshly grated Parmesan cheese
1/2 cup (tightly packed) basil leaves
1 tablespoon minced garlic
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
2 medium red bell peppers
2 medium zucchini, sliced lengthwise 1/4 inch thick
1 small eggplant, sliced crosswise 1/4 inch thick
1 large baguette, halved lengthwise
20 small spinach leaves, washed and dried
1/2 pound sliced Provolone cheese

1
Preheat the oven to 350.
2
Toast the walnuts for about 7 minutes, or until golden; let cool.
3
In a food processor, combine the sun-dried tomatoes, Parmesan, basil, garlic and walnuts and pulse until finely chopped.
4
Add the 2 tablespoons of oil and process until smooth.
5
Season the pesto with salt and pepper.
6
Light a grill or preheat the broiler.
7
Brush the bell peppers, zucchini and eggplant with olive oil, season with salt and pepper and grill over a medium-hot fire or broil for 12 to 15 minutes, turning, until lightly charred all over and very tender.
8
Transfer the bell peppers to a bowl, cover with plastic wrap and let cool.
9
Peel, core and seed the bell peppers and cut into quarters.
10
Slice open the baguette and discard the center, leaving a scant 1/2 inch of bread all around.
11
Spread a thin layer of pesto on both sides of the baguette and arrange half of the spinach on the bottom.
12
Top with half of the cheese and vegetables, then repeat with the remaining ingredients.
13
Cut the muffuletta in half.
14
Tightly wrap the sandwich halves in plastic and let stand at room temperature for 4 hours or refrigerate overnight.
15
Cut each sandwich into 4 pieces and serve.

479

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 13 ingredients. The key ingredients include: 1/4 cup plus 2 tablespoons walnuts, 1/2 cup oil-packed sun-dried tomatoes, drained, 1/4 cup freshly grated Parmesan cheese, 1/2 cup (tightly packed) basil leaves, and more.

Yes, Grilled Vegetable Muffulettas 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 Muffulettas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions