Vegetarian Muffalettas

Vegetarian Muffalettas

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From: EatingWell Magazine, May/June 2015

Muffaletta sandwiches, named for a Sicilian bread brought by immigrants to New Orleans, are usually loaded with cured meats, pickles and cheese. Our healthy vegetarian recipe has a trio of smoky grilled veggies. Chopped olives and banana peppers deliver the signature flavor of the classic.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 small eggplant, cut crosswise into ½-inch-thick slices
  • 1 large red bell pepper, quartered lengthwise
  • 1 small zucchini, sliced lengthwise into 4 slices
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 4 crusty rolls, such as ciabatta rolls, split
  • 4 slices provolone cheese
  • 6 large pimiento-stuffed green olives, chopped
  • 2 tablespoons chopped pickled banana peppers
  • 1 tablespoon red-wine vinegar

Preparation

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  • Ready In

  1. Preheat grill to high.
  2. Toss eggplant, bell pepper, zucchini, oil, salt and pepper in a large bowl. Grill the vegetables, turning occasionally, until charred and tender, 6 to 10 minutes total. Grill rolls until toasted, 2 to 3 minutes. Put a piece of cheese on the bottom halves of the rolls as they come off the grill, to melt the cheese a little.
  3. Reserve 4 roll-size eggplant slices, 2 zucchini slices and 2 bell pepper pieces. Finely chop the remaining vegetables and combine in a bowl with olives, banana peppers and vinegar; divide among the cheesy rolls. Place a reserved eggplant slice on top of each. Cut the reserved zucchini slices in half crosswise and thinly slice the bell pepper; place on the eggplant. Cover with the roll tops.

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 380 calories; 18 g fat(6 g sat); 5 g fiber; 39 g carbohydrates; 15 g protein; 134 mcg folate; 20 mg cholesterol; 6 g sugars; 1 g added sugars; 1,668 IU vitamin A; 61 mg vitamin C; 289 mg calcium; 3 mg iron; 924 mg sodium; 468 mg potassium
  • Nutrition Bonus: Vitamin C (102% daily value), Folate (34% dv), Vitamin A (33% dv), Calcium (29% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 2 vegetable, 1 high-fat meat, 1½ fat

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