Cooked - Grilled Ratatouille Muffuletta

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Grilled Ratatouille Muffuletta

4.0

½ cup / 3.2 oz / 90 gr pitted olives (black and green)

½ cup / 1 oz / 30 gr fresh parsley

2 tablespoons capers

1 chili pepper, deseeded (or ¼ teaspoon red pepper flakes)

2 tablespoons olive oil

1 tablespoon vinegar

Fine grain sea salt, as needed

1 medium eggplant, sliced into ½-inch rounds

2 medium tomatoes, sliced into ½-inch rounds

1 medium zucchini, cut lengthwise ¼-inch thick

1 red bell pepper, sliced lengthwise into strips

1 medium round loaf rustic whole wheat bread, split horizontally and hollowed out

In a colander toss eggplant with ¾ teaspoon salt. Let stand 30 minutes.
In the meantime, in a food processor, pulse olives, parsley, capers, chili pepper, 2 tablespoons of olive oil and vinegar until pureed. Set aside.
Heat a grill or a grill pan to medium. Lightly toss eggplant, zucchini, tomatoes and red bell pepper with olive oil and season with salt. Grill, turning frequently, until tender and slightly charred, about 4 minutes for tomatoes and 7 minutes for eggplant, zucchini and pepper.
Spread bread with olive mixture. Assemble sandwich with eggplant, zucchini, peppers and tomatoes.
Wrap and refrigerate for 4 hours or if you are in hurry serve immediately.

Course🍽️Main Course

Diets🌱Vegan...

Category🥪Sandwich

CuisineMediterranean

Occasions🏞️PicnicSummer Gathering

Season☀️Summer

DifficultyEasy ⏰ 25m

Created 99 weeks ago

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