Grilled Muffuletta

40 Min.
15 Min.
6
Ingredients
2
tablespoons Better Than Bouillon® Organic Seasoned Vegetable Base
2 tablespoons Better Than Bouillon® Organic Seasoned Vegetable Base
½
cup olive oil
½ cup olive oil
2
tablespoons red wine vinegar
2 tablespoons red wine vinegar
2
teaspoons dried oregano
2 teaspoons dried oregano
1
teaspoon crushed red pepper
1 teaspoon crushed red pepper
1
teaspoon granulated sugar
1 teaspoon granulated sugar
2
tablespoon freshly chopped parsley
2 tablespoon freshly chopped parsley
1
pound eggplant, sliced into 1/2” rounds
1 pound eggplant, sliced into 1/2” rounds
½
pound yellow squash, quartered lengthwise
½ pound yellow squash, quartered lengthwise
½
pound zucchini, quartered lengthwise
½ pound zucchini, quartered lengthwise
1
red bell pepper, cleaned and cut in half
1 red bell pepper, cleaned and cut in half
1
green bell pepper, cleaned and cut in half
1 green bell pepper, cleaned and cut in half
1
cup black olives, quartered
1 cup black olives, quartered
1
cup grape tomatoes, cut in half
1 cup grape tomatoes, cut in half
¼
cup thinly sliced pepperoncini’s
¼ cup thinly sliced pepperoncini’s
½
cup shredded mozzarella
½ cup shredded mozzarella
1
(1pound) French baguette, sliced lengthwise and scoop out the extra dough
1 (1pound) 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 re-sealable plastic bag and add the sliced vegetables. Toss to coat. Marinate for 20 - 30 minutes.
  4. Preheat the oven to 400 °F.
  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.
  6. Cut the vegetables into ½ inch to 1 inch pieces and add to a large mixing bowl. Add the olives, grape tomatoes, pepperoncini’s, and reserved marinade to the mixing bowl and toss to coat.
  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.

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