Skillet Roasted Vegetable Muffuletta

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.
roasted vegetable muffulettaIf 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.

roasted vegetable muffuletta

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?

roasted vegetable muffuletta

 

Skillet Roasted Vegetable Muffuletta

Ingredients

  • 1 small eggplant sliced
  • 2 zucchini sliced
  • 1/2 red onion
  • 1 red bell pepper sliced
  • 2 tomatoes sliced
  • Olive oil for pan roasting
  • Salt to season
  • Olive Sauce
  • 1/2 cup pitted olives (any kind will do. I used kalamata)
  • 1 tablespoon capers
  • 1 spring onion
  • 3 small peperoncini
  • 1 clove garlic

Instructions

  1. Heat 2 tablespoons in a large skillet on medium
  2. Add the sliced zucchini and let cook until tender and lightly blistered. Flip them over and let the other side blister. Do the same with the red bell pepper and eggplant adding more oil if needed.
  3. For the onion add more oil if needed, lay the slices in the skillet and let them cook for about 2 minutes, flip them over and cook another minute or so until they are soft.
  4. Olive Sauce
  5. Add the ingredients to the bowl of a food processor. Pulse until pureed.
  6. Assemble the sandwich
  7. Spread the sauce on both sides of the bread.
  8. Layer the vegetables onto the bread.
  9. Enjoy!
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12 thoughts on “Skillet Roasted Vegetable Muffuletta

  1. Helen @ Scrummy Lane

    I love your philosophy here, Norma … eat the veggies, closely followed by the cake!
    Roasted veggies are delicious, aren’t they? Fabulous idea to put them in a sandwich like this. Maybe with a little melted cheese, too, or maybe now I’m just getting greedy! ;-)


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