Monday, July 27, 2015

Vegetarian Muffalettas

With a refrigerator overflowing with eggplant, tomatoes, and zucchini, I've been looking for recipes incorporating all of them. (I've also been pickling, freezing, and preserving everything - that's another post!) This quick sandwich gave me the opportunity to use up some of the produce. I did add a tomato. Instead of using green olives, I used some pre-made tapenade. I also seasoned the vegetables with a little sage and thyme. It all worked out nicely. It was an acceptable sandwich but I wouldn't go out of my way to make it again.


Vegetarian Muffalettas
Eating Well

1 small eggplant, cut crosswise into 1/2-inch-thick slices
1 large red bell pepper, quartered lengthwise
1 small zucchini, sliced lengthwise into 4 slices
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground pepper
4 crusty rolls, such as ciabatta rolls, split
4 slices provolone cheese
6 large pimiento-stuffed green olives, chopped
2 tablespoons chopped pickled banana peppers
1 tablespoon red-wine vinegar

Preheat grill to high.

Toss eggplant, bell pepper, zucchini, oil, salt and pepper in a large bowl. Grill the vegetables, turning occasionally, until charred and tender, 6 to 10 minutes total. Grill rolls until toasted, 2 to 3 minutes. Put a piece of cheese on the bottom halves of the rolls as they come off the grill, to melt the cheese a little.

Reserve 4 roll-size eggplant slices, 2 zucchini slices and 2 bell pepper pieces. Finely chop the remaining vegetables and combine in a bowl with olives, banana peppers and vinegar; divide among the cheesy rolls. Place a reserved eggplant slice on top of each. Cut the reserved zucchini slices in half crosswise and thinly slice the bell pepper; place on the eggplant. Cover with the roll tops.

Yield: 4 servings

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