Enjoy this classic New Orleans sandwich with grilled and marinated vegetables for even MORE flavor!
Grilled Muffuletta
-
Prep:
40 min. -
Cook:
10 min. -
Serves:
6
Recipes
Recipe tags: vegetable base, moderate difficulty, main, vegetarian, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 Tbsp | Better Than Bouillon® Organic Seasoned Vegetable Base |
| ½ cup | olive oil |
| 2 Tbsp | red wine vinegar |
| 2 tsp | dried oregano |
| 1 tsp | crushed red pepper |
| 1 tsp | granulated sugar |
| 2 Tbsp | freshly chopped parsley |
| 1 lb | eggplant, sliced into 1/4-inch rounds |
| ½ lb | yellow squash, quartered lengthwise |
| ½ lb | zucchini, quartered lengthwise |
| 1 | red bell pepper, cleaned and cut in half |
| 1 | green bell pepper, cleaned and cut in half |
| 1 cup | black olives, quartered |
| 1 cup | grape tomatoes, cut in half |
| ¼ cup | thinly sliced pepperoncinis |
| ½ cup | shredded mozzarella |
| 1 lb | French baguette, sliced lengthwise and scoop out the extra dough |
Directions
-
1
Preheat the grill to 400°F.
-
2
Mix together the vegetable base, olive oil, red wine vinegar, oregano, crushed red pepper, sugar and parsley in a small mixing bowl. Reserve 1/4 cup.
-
3
Add the marinade to a large resealable plastic bag and add the sliced vegetables. Toss to coat. Marinate for 20 - 30 minutes.
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4
Preheat the oven to 400°F.
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5
Remove the vegetables from the marinade and add directly to the grill. Grill each vegetable for 2 minutes per side. Carefully remove the vegetables from the grill to a large cutting board.
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6
Cut the vegetables into ½ inch to 1 inch pieces and add to a large mixing bowl. Add the olives, grape tomatoes, pepperoncinis and reserved marinade to the mixing bowl and toss to coat.
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7
Place the sliced baguette onto a baking sheet. Fill the bottom of the bread with the vegetable mixture and sprinkle with mozzarella cheese. Place the top on the bread and place the pan into the oven for 3 - 4 minutes or until the cheese melts. Slice the muffuletta into 2 – 3” sandwiches. Serve immediately.