Assessment
Vegetarian Muffulettas
Dotdash Meredith
Muffuletta sandwiches, named for a Sicilian bread brought by immigrants to New Orleans, are usually loaded with cured meats, pickles and cheese. Our healthy vegetarian recipe has a trio of smoky grilled veggies. Chopped olives and banana peppers deliver the signature flavor of the classic.
Prep/Cook Time: 30 Minutes, Servings: 4
Ingredients
- 1 small eggplant, cut crosswise into ½-inch-thick slices
- 1 large red bell pepper, quartered lengthwise
- 1 small zucchini, sliced lengthwise into 4 slices
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon salt
- ¼ 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
Directions
- 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.
Nutritional Information
Per Serving: 380 calories; 18 g fat (6 g sat, 9 g mono); 20 mg cholesterol; 39 g carbohydrate; 1 g added sugars; 6 g total sugars; 15 g protein; 5 g fiber; 924 mg sodium; 468 mg potassium
© Dotdash Meredith. All rights reserved. Used with permission.
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