Friday, March 18, 2011

Vegetarian Muffuletta

I made these sandwiches on Fat Tuesday and the family wolfed them down with gusto.  For ease I used a store bought focaccia bread, but of course you could make you own...or one from this very blog

For the Sandwich
2 yellow squash, cleaned and thinly sliced lengthwise
2 zucchini, cleaned and thinly sliced lengthwise
2 teaspoons olive oil
2 teaspoons balsamic vinegar
focaccia bread, cut
thinly sliced provolone cheese

For the olive topping:
2 large roasted red bell peppers (jarred)
8-10 large pimento stuff green olives, slice
2 pepperocini peppers, seeded and sliced
2 red pepper-dos also seeded and sliced
1/2 (4-ounce) can of sliced black olives
1 tablespoon low fat Italian dressing
  1. Marinate the sliced yellow squash and zucchini in the oil and vinegar while your grill heats up.  I used a George Foreman grill for this recipe, but an outdoor grill or a grill pan would work as well. 
  2. Combine the olive topping ingredients and set them aside
  3. Cut the bread in half horizontally and then cut per serving size needed for your family. 
  4. Grill the yellow squash and zucchini in batches for 5 minutes a batch. 
  5. Top each sandwich bottom with a slice of cheese, some freshly grilled yellow squash/zucchini, and then some of the olive topping. 
  6. Enjoy!
The calories on this recipe will differ greatly based on type of bread used and the amount of vegetables, olive spread, etc.  Therefore will not be including a calorie count. 

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