This Grilled Ratatouille Muffaletta Recipe is a smoky and hearty recipe, which is made with grilled eggplant and a savory olive spread. It’s the perfect summer sandwich, ready in about 1 hour and 15 minutes.
Grilled Ratatouille Muffaletta Recipe Ingredients
- 1 medium eggplant, sliced into ½-inch-thick planks
- Coarse salt
- ½ cup pitted mixed olives, such as Kalamata and Cerignola
- 2 pepperoncini, stemmed
- ½ cup fresh parsley
- ¼ cup mayonnaise
- ¼ cup olive oil, plus more for grilling
- 4 small tomatoes (1 pound), sliced into ½-inch-thick rounds
- 1 medium zucchini, sliced into ¼-inch-thick planks
- 1 jar (12 ounces) roasted red peppers, patted dry
- 1 (8-inch) round loaf rustic bread, split horizontally and hollowed out
How To Make Grilled Ratatouille Muffaletta
- Salt the Eggplant: Place the eggplant slices in a colander and toss them with 3/4 teaspoon of salt. Let them stand for 30 minutes to draw out excess moisture, then pat them completely dry with a paper towel.
- Make the Olive Spread: While the eggplant is resting, combine the olives, pepperoncini, and parsley in a food processor. Pulse until everything is very finely chopped. Transfer the mixture to a small bowl and stir in the mayonnaise.
- Grill the Vegetables: Heat a grill or grill pan to medium heat. Clean and lightly oil the hot grates. Toss the sliced tomatoes and zucchini with half of the olive oil and season with salt. Toss the dried eggplant with the remaining oil. Grill the vegetables in batches, turning frequently, until tender and slightly charred (about 4 minutes for tomatoes, and 7 minutes each for zucchini and eggplant).
- Assemble the Sandwich: Spread the olive mixture evenly on the inside of the hollowed-out top and bottom halves of the bread. Layer the grilled vegetables and the roasted red peppers inside the sandwich. Close the sandwich, pressing down firmly.
- Serve: For the best flavor, let the sandwich sit for at least 30 minutes before slicing into wedges and serving.
Recipe Tips
- Why do I need to salt the eggplant? This crucial step draws out excess water and some of the natural bitterness from the eggplant. This prevents the sandwich from becoming soggy and results in a better texture and flavor after grilling.
- What’s the best bread for a muffaletta? A sturdy, round rustic loaf with a firm crust is essential. It needs to be robust enough to hold all the fillings and the olive spread without falling apart. Ciabatta or a sesame loaf are great choices.
- Can I make this ahead of time? Yes! This sandwich is even better after it has had a few hours to sit. The flavors meld together and the olive spread soaks into the bread. You can wrap it tightly in plastic and refrigerate it for up to 4 hours before serving.
- How to get the best grill marks? Make sure your grill is sufficiently hot, clean, and lightly oiled before you start. Don’t move the vegetables around too much once you place them on the grates; let them sit for a couple of minutes to develop those nice char lines.
What To Serve With Grilled Ratatouille Muffaletta
This hearty sandwich is a meal in itself, but it pairs wonderfully with classic picnic and deli sides:
- Kettle-cooked potato chips
- A creamy potato salad or coleslaw
- A simple arugula salad with a lemon vinaigrette
- Pickled vegetables
How To Store Muffaletta
- Refrigerate: Wrap the entire sandwich or leftover wedges very tightly in plastic wrap. It can be stored in the refrigerator for 1 to 2 days. The flavors will continue to develop as it sits.
- Serving Leftovers: It’s delicious served cold or at room temperature.
Grilled Ratatouille Muffaletta Nutrition Facts
- Calories: 450-550 kcal per wedge
- Fat: 25g
- Carbohydrates: 45g
- Protein: 10g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It’s highly recommended. Hollowing out some of the soft interior of the bread creates more space for the delicious fillings and prevents the sandwich from being too bread-heavy.
Absolutely. To make it more like a traditional muffaletta, add a layer of sliced provolone cheese. Fresh mozzarella would also be a delicious, creamy addition.
Yes. If you don’t have a grill, you can toss the vegetables with olive oil and roast them on a baking sheet in a 425°F oven for 20-25 minutes, flipping halfway through, until tender and lightly browned.
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Grilled Ratatouille Muffaletta Recipe
Description
A hearty vegetarian sandwich packed with smoky grilled eggplant, zucchini, and tomatoes, layered in a hollowed-out rustic loaf with a savory olive and pepperoncini spread.
Ingredients
Instructions
- Toss eggplant slices with ¾ tsp salt in a colander and let stand for 30 minutes, then pat dry.
- Meanwhile, make the spread by pulsing olives, pepperoncini, and parsley in a food processor; stir in mayonnaise.
- Toss vegetables with olive oil and grill on a medium-hot grill until tender and charred.
- Split and hollow out the bread loaf. Spread the olive mixture on both cut sides.
- Layer the grilled vegetables and roasted peppers inside the sandwich.
- Press firmly, wrap, and let it rest for at least 30 minutes before slicing and serving.
Notes
- Salting the eggplant is a critical step to ensure the best texture and flavor.
- Letting the assembled sandwich rest allows the flavors to meld and makes it easier to slice.
- A sturdy, crusty bread is essential to prevent the sandwich from becoming soggy.
- For extra flavor, add a layer of provolone or fresh mozzarella cheese.