Roasted Summer Vegetable Muffuletta
with Garlic-Olive Aioli and Fresh Mozzarella
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Muffuletta Loaf
(Contains Gluten)
1 unit
Zucchini
1 unit
Yellow Zucchini
1 unit
Baby Eggplant
30 unit
Mixed Olives
(Contains Sulphites)
10 g
Garlic
10 g
Basil
125 g
Fresh Mozzarella
(Contains Milk)
2.5 tbsp
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Instructions
Preheat the oven to 425°F (to roast the eggplant). Start prepping when the oven comes up to temperature!
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.
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.)
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.
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!)
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!
