Muffuletta Recipe

Name: Muffuletta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Grilled vegetables:; 1/4 cup reduced-fat Italian dressing; 8 (1/2-inch-thick) slices eggplant (about 1 pound); 2 (1/2-inch-thick) slices Vidalia or other sweet onion; 1 medium yellow squash, thinly sliced; 1 medium red bell pepper, cut into 4 wedges; Cooking spray; Olive salad:; 1 cup chopped tomato or quartered cherry tomatoes; 1/3 cup chopped pepperoncini peppers; 1/4 cup sliced pimiento-stuffed olives; 2 tablespoons pepperoncini juice; 1/2 teaspoon dried thyme; 1/2 teaspoon cracked black pepper; Remaining ingredients:; 1 (16-ounce) loaf French bread, cut in half horizontally; 2 ounces thinly sliced provolone cheese; 2 ounces thinly sliced reduced-fat hard salami (such as Franklin)

Servings: persons

Grilled vegetables:
1/4 cup reduced-fat Italian dressing
8 (1/2-inch-thick) slices eggplant (about 1 pound)
2 (1/2-inch-thick) slices Vidalia or other sweet onion
1 medium yellow squash, thinly sliced
1 medium red bell pepper, cut into 4 wedges
Cooking spray
Olive salad:
1 cup chopped tomato or quartered cherry tomatoes
1/3 cup chopped pepperoncini peppers
1/4 cup sliced pimiento-stuffed olives
2 tablespoons pepperoncini juice
1/2 teaspoon dried thyme
1/2 teaspoon cracked black pepper
Remaining ingredients:
1 (16-ounce) loaf French bread, cut in half horizontally
2 ounces thinly sliced provolone cheese
2 ounces thinly sliced reduced-fat hard salami (such as Franklin)

1
To prepare grilled vegetables, combine first 5 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning bag occasionally.
2
Prepare grill.
3
Remove vegetables from plastic bag; place vegetables on grill rack coated with cooking spray. Grill 5 minutes on each side or until vegetables are tender.
4
To prepare olive salad, combine the tomato and next 5 ingredients (tomato through black pepper).
5
Hollow out bottom half of bread, leaving a 1-inch-thick shell; reserve torn bread for another use. Arrange cheese in bottom half of the bread. Top with salami, grilled vegetables, olive salad, and top half of bread. Wrap loaf with plastic wrap; refrigerate up to 24 hours. Cut into 4 pieces just before serving.

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: Grilled vegetables:, 1/4 cup reduced-fat Italian dressing, 8 (1/2-inch-thick) slices eggplant (about 1 pound), 2 (1/2-inch-thick) slices Vidalia or other sweet onion, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Muffuletta

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