This grilled ratatouille muffuletta is a vegan take on the traditional muffuletta sandwich. It is made with ciabatta bread, grilled vegetables, and olive tapenade, all of which are very tasty.
Ingredients: 1 large eggplant, sliced. 2 zucchinis, sliced. 2 yellow squash, sliced. 2 bell peppers, sliced. 1 red onion, sliced. 1 cup cherry tomatoes. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste. 1 loaf vegan ciabatta bread. 1/2 cup olive tapenade. Fresh basil leaves for garnish.
Instructions: Warm the grill up to a medium-high level. Add orange and yellow squash, bell peppers, red onion, cherry tomatoes, oregano, thyme, salt, and pepper to a large bowl. Toss the vegetables with the oil, vinegar, and herbs. About 8 to 10 minutes on each side, grill the vegetables until they are soft and slightly charred. Lay the ciabatta bread out flat and spread olive tapenade on both sides of each cut side. On the bottom half of the bread, put grilled vegetables. Then, put fresh basil leaves on top. Place the top half of the bread on top and gently press down to pack it down. Place the sandwich between two sheets of parchment paper or aluminum foil and seal it tightly. Allow the flavors to mix for 10 to 15 minutes. Cut and serve. Have fun!
Prep Time: 15 minutes
Cook Time: 20 minutes
paula usuga
