Vegetable Muffuletta

1. 1

   ["Preheat oven to 350?F. Toss the mushrooms with 1/4 cup of the olive oil and season to taste with salt and pepper. Roast for 15-20 minutes until tender and browned around the edges.", "To make the olive salad, combine the olives, artichokes, parsley, herbs, lemon & remaining olive oil and season to taste with salt and pepper.", "Cut a circle into the top of the bread about 1"" in from the sides. Use the knife to cut underneath it and pry it off in one piece. (Like cutting lid into a jack-o-lantern). Scoop out the bread, leaving about 1"" layer on the bottom and sides. Tear two cups of the bread into small pieces. Save the rest for another use, such as making breadcrumbs.", "Add all the olive salad to the scooped out bread, and press down on it to form an even layer. Repeat with the carrots, spinach, mushrooms and remoulade. By the time you add the remoulade, the toppings should be piled pretty high. Replace the lid of the bread and squish downward to make everything fit. Wrap the loaf tightly in a few layers of plastic wrap and refrigerate overnight.", "Serve sliced into wedges, chilled or at room temperature.", "Combine all ingredients in a medium bowl. Add the bread pieces reserved from part 1 and toss to coat."]

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