Everyday Food Blog

Today's Recipe: Grilled Ratatouille Muffaletta Sandwich

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It happens every summer.

The moment arrives when, against all odds, you simply can not look at another burger. Don't blame yourself -- we're right there with you! -- and we've come up with a backup plan for when you want a hearty but meatless entree. Enter the grilled ratatouille muffaletta sandwich, a giant boat of a meal that calls for freshly grilled vegetables to get tucked in between the hollowed-out insides of a big, crusty boule. Serve this dish immediately or assemble and refrigerate it for a day before offering it up to a hungry crowd.

You'll be so well fed that your burgers will be jealous.

Stop marinating this and start cooking! Here's what you'll need to get started:

  • 1 medium eggplant, sliced into 1/2-inch rounds
  • Coarse salt
  • 1/2 cup pitted mixed olives, such as Kalamata and Cerignola
  • 2 pepperoncini, stemmed
  • 1/2 cup fresh parsley
  • 1/4 cup mayonnaise
  • 1/4 cup olive oil, plus more for grilling
  • 4 small tomatoes (1 pound), sliced into 1/2-inch rounds
  • 1 medium zucchini, cut lengthwise 1/4-inch-thick
  • 1 jar (12 ounces) roasted red peppers, patted dry
  • 1 (8-inch) round loaf rustic bread, split horizontally and hollowed out

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