Roasted Summer Vegetable Muffuletta

Name: Roasted Summer Vegetable Muffuletta with Garlic-Olive Aioli and Fresh Mozzarella
Total time: 40 min
Yield: 2
Cuisine: 0
Ingredients: unit Whole Wheat Round Loaf; 2 ounce Mixed Olives; 4 tablespoon Mayonnaise; 1 unit Zucchini; 1 unit Yellow Squash; 1 unit Eggplant; 4 ounce Mozzarella Cheese; 2 clove Garlic; 1 bunch Basil; 2 tablespoon Olive Oil

with Garlic-Olive Aioli and Fresh Mozzarella

Recipe Development TeamPublished on June 29, 2015

3.9

(477 customers rated)

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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.

Tags:

Veggie

Allergens:

Wheat

•Milk

•Soy

•Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time

DifficultyMedium

Ingredients

/ serving 2 people

unit

Whole Wheat Round Loaf

(Contains: Wheat, Milk, Soy)

2 ounce

Mixed Olives

4 tablespoon

Mayonnaise

(Contains: Eggs)

1 unit

Zucchini

1 unit

Yellow Squash

1 unit

Eggplant

4 ounce

Mozzarella Cheese

(Contains: Milk)

2 clove

Garlic

1 bunch

Basil

Not included in your delivery

2 tablespoon

Olive Oil

Nutrition Values

/ per serving

Calories692 kcal

Energy (kJ)2895.3 kJ

Fat42 g

Carbohydrate64 g

Dietary Fiber14 g

Protein22 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Large Pan

•Small Bowl

Instructions

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!