Grilled Vegetable Muffaletta Recipes

Steps:

• Preheat a grill or grill pan to medium-heat. Lightly brush the eggplant, zucchini, bell pepper, portobello (read the description, maybe you have to slice it after it's grilled) and red onion with 1/4 cup of olive oil. Season with salt and pepper. Cover and grill, turning once, until charred, about 6 minutes.
• Using a food processor, puree the spinach, pine nuts and parmigiano-reggiano; season with salt and pepper. With the machine one, drizzle in the remaining 1/4 cup of olive oil. Transfer the pesto to a bowl. Rinse the food processor.
• Using the food processor, pulse the giardiniera and olives into a coarse relish.
• Slice the top quarter off the bread and scoop out the insides. Spread half the pesto on the inside of the bread, layer with half of the grilled vegetables, then spoon the remaining pesto on top. Fill the bread with the remaining vegetables and top with the provolone. Spread the inside of the bread top with the vegetable relish and set into place. Press down firmly, then cut into wedges.

Steps:

• Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn one of the end burners off before cooking.
• While the grill is heating, make the marinade: In a medium bowl, combine 3/4 cup oil, vinegar, mustard and shallot. Season with salt and pepper. Cut the vegetables into pieces that are large enough so as to not slip through the grates; for small or slender vegetables, like snap peas or green beans, leave them whole. Pat the vegetables dry, then transfer to a sheet pan, season with salt and pepper, and drizzle with enough olive oil to coat.
• When you're ready to grill, take the marinade, vegetables, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the vegetables over the flame, flipping occasionally, until well browned and tender, 2 to 15 minutes, depending on the density and size of the vegetables. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) As the vegetables finish, transfer them to the marinade. Let the vegetables sit in the marinade for at least 5 minutes. Leftovers will keep for up to 3 days in the fridge. Let come to room temperature before serving.

Steps:

• Preheat oven to 350°F Place garlic in ovenproof dish. Spray garlic with cooking spray. Cover with foil; bake 30 to 35 minutes or until garlic is very soft and golden brown.
• Place garlic, vinegar, lemon juice, olive oil and black pepper in food processor; cover and process, using on-off pulses, until smooth. Set aside. Slice top from bread loaf. Hollow out loaf, leaving 1/2-inch-thick shell. (Reserve bread for another use, if desired.).
• Spray cold grid of grill with cooking spray. Prepare grill for direct grilling. Brush eggplant, squash, onion and bell pepper with garlic mixture. Arrange vegetables on grid over medium coals. Grill 10 to 12 minutes or until vegetables are crisp-tender, turning once. Separate onion slices into rings.
• Layer half of eggplant, squash, onion, bell pepper, cheese and spinach in hollowed bread, pressing gently after each layer. Repeat layers with remaining vegetables, cheese and spinach. Replace bread top and serve immediately or cover with plastic wrap and refrigerate up to 4 hours. Cut into wedges before serving.