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Roasted Summer Vegetable Muffuletta

Roasted Summer Vegetable Muffuletta

with Garlic-Olive Aioli and Fresh Mozzarella

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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 round of bread, layers upon layers of sandwich fillings are added. In this case, we’re using roasted zucchini, yellow squash, eggplant, and fresh mozzarella.

Tags:Veggie
Allergens:Wheat/BléSulphites/SulfiteMilk/LaitEgg/OeufMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 unit

Muffuletta Loaf

(ContainsWheat/Blé)

1 unit

Zucchini

1 unit

Yellow Zucchini

1 unit

Baby Eggplant

30 unit

Mixed Olives

(ContainsSulphites/Sulfite)

10 g

Garlic

10 g

Basil

125 g

Fresh Mozzarella

(ContainsMilk/Lait)

2.5 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2996 kJ
Calories716 kcal
Fat33 g
Saturated Fat11 g
Carbohydrate72 g
Sugar8 g
Dietary Fiber8 g
Protein23 g
Cholesterol58 mg
Sodium1078 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 425°F (to roast the eggplant). Start prepping when the oven comes up to temperature!

2

Prep and roast the eggplants: Wash and dry all produce. Cut a small piece off each end of the eggplant. Laying a flat end on your cutting board, slice lengthwise into 1/4-inch slices. Toss the eggplant with a generous drizzle of oil on a parchment-lined baking sheet. Season with salt and pepper. Roast in the centre of the oven until the eggplant is soft and slightly crispy on the edges, 15-16 min.

3

Char the zucchini: Meanwhile, slice a long piece off the side of each zucchini. Laying the flat edge on your cutting board, slice lengthwise into 1/4-inch slices. Heat a large non-stick pan over medium-high heat. Add the zucchini slices to the dry pan. Cook, until golden-brown, 2-3 min per side. (Depending on the size of your pan, you may need to do this in batches.)

4

Make the garlic-olive aioli: Mince or grate the garlic. Slice the mozzarella into 1/4-inch slices. Finely chop the olives. In a small bowl, combine the mayonnaise, half the garlic and olives.

5

Prep the bread: Halve the bread and scoop out the majority of the soft center. (TIP: Keep it in the freezer to make breadcrumbs!) Arrange the bread cut-side up on a baking sheet. Toast in the centre of the oven until golden-brown, 2-3 min. (TIP: Keep your eye on the buns so they don't burn!)

6

Finish and serve: Pick the basil leaves from the stems. Spread both sides of the bread with the garlic-olive aioli. Layer the bottom half of the bread with the mozzarella, basil leaves and vegetables. Top with the top half of the bread and enjoy!