Roasted Summer Vegetable Muffuletta
with Garlic-Olive Aioli and Fresh Mozzarella
If you’ve never had a muffuletta before, you’re missing out. It’s the king of the sandwich world! After hollowing out an entire load of bread, layers upon layers of sandwich fillings are added. In this case, we’re using roasted zucchini, yellow squash, eggplant, and fresh mozzarella. A garlic-olive aioli riffs on the classic olive salad accompaniment.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Whole Wheat Round Loaf
(Contains Wheat, Milk, Soy)
Not included in your delivery
Preheat oven to 400 degrees. If you have a grill, heat to medium. Trim and thinly slice the eggplant, squash, and zucchini lengthwise into ¼-inch strips.
Lay eggplant on a lightly oiled baking sheet and drizzle on both sides with 1 tablespoon olive oil. Season with salt and pepper. Place in the oven for 15-20 minutes, until soft and golden brown.
Meanwhile, heat 1 tablespoon olive oil in a large pan (or grill pan!) over medium-high heat. Working in batches, cook the zucchini and yellow squash 2-3 minutes per side, until golden brown. Season with salt and pepper. Set aside.
Make the garlic-olive aioli and prep the remaining ingredients: mince or grate the garlic. Finely chop the olives. In a small bowl, mix together the mayonnaise, garlic, olives, and a pinch of salt and pepper. Thinly slice the mozzarella. Pick the basil leaves from the stem.
Halve the loaf horizontally and scoop out and discard the majority of the soft center. Place in the oven to toast for 5 minutes. Tip: You can make croutons with the leftover bread! Just toss it with 1 tablespoon olive oil and toast at 400 degrees on a baking sheet until crispy.
Assemble the muffelatta: spread both sides of the bread with the garlic-olive aioli and layer the mozzarella and vegetables on the bottom half of the loaf. Top with the top half and slice into quarters. Enjoy!