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. Source: EatingWell Magazine, May/June 2015

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Ingredients

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Directions

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  • Preheat grill to high.

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  • 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.

  • 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 Facts

380 calories; 18.3 g total fat; 6.4 g saturated fat; 20 mg cholesterol; 924 mg sodium. 468 mg potassium; 39.5 g carbohydrates; 4.8 g fiber; 6 g sugar; 14.6 g protein; 1668 IU vitamin a iu; 61 mg vitamin c; 134 mcg folate; 289 mg calcium; 3 mg iron; 48 mg magnesium; 1 g added sugar;