Vegetable Muffuletta Recipe

Name: Vegetable Muffuletta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 20 cm round loaf white bread; 150 g green olives, pitted; 150 g black olives, pitted; 1 garlic clove, chopped; ¼ cup fresh parsley leaves; ¼ cup oregano leaves; 1 red capsicum, deseeded; 40 ml lemon juice; 100 ml olive oil; black pepper; 140 g fresh mozzarella cheese, sliced; 100 g baby rocket; 150 g coarsley chopped tomatoes

Servings: persons

20 cm round loaf white bread
150 g green olives, pitted
150 g black olives, pitted
1 garlic clove, chopped
¼ cup fresh parsley leaves
¼ cup oregano leaves
1 red capsicum, deseeded
40 ml lemon juice
100 ml olive oil
black pepper
140 g fresh mozzarella cheese, sliced
100 g baby rocket
150 g coarsley chopped tomatoes

1
Split bread horizontally and remove bread from the inside leaving the crust.
2
Brush inside with olive oil and set aside.
3
Place olive, garlic, parsley, oregano, capsicum and lemon juice in porcessor and process until smooth paste.
4
The add some olive oil.
5
Season with pepper.
6
Spread half this olive tapenade on the base of bread crust.
7
Layer it with cheese, rocket, tomatoes and finish with rocket and with the remaining tapenade.
8
Cover top of bread and wrap in plastic.
9
Place on a plate and weigh down with another plate and some tines of food.
10
Refrigerate for at least one hour or overnight.
11
To serve, unwrap and cut in wedges.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 20 cm round loaf white bread, 150 g green olives, pitted, 150 g black olives, pitted, 1 garlic clove, chopped, and more.

Yes, Vegetable Muffuletta falls under the General 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.

Vegetable Muffuletta

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