Roasted vegetable muffuletta is a take on the muffuletta famous in New Orleans. Skillet roasted vegetables on italian bread slathered with garlicky, briny, olive sauce.
If you like roasted vegetables you will love this. The photos don’t do it justice. Really, they don’t.
What is it about roasted or grilled vegetables? They are so dang good!
If there is a platter full of roasted or grilled vegetables and a triple layer decadent chocolate sitting next to each other, I would honestly go for the vegetables….first….then I would dive into the cake.
I had some zucchini, eggplant, and a red bell pepper in the fridge. To me that spells tajin. Tajin is a stew of vegetables and lamb served over rice. Similar to Morocco’s tagine.
But since warm weather is finally here tajin is on the shelf for now.
Enter this sandwich. I “roasted” the veggies in a cast iron skillet. I love that thing. Just a little olive oil and some salt and you get a nice smokey, lightly charred veggies.
Roasted veggies and that olive sauce brought together inside a hunk of crusty bread – divine!
That sauce. It consists of olives, capers, olive oil, peperoncini, spring onions, roasted garlic. What’s not to love?
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