MISS RACHAEL'S MUFFULETTA
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Chop pepper salad or giardiniera in a food processor with olives. Split bread and drizzle bread with extra-virgin olive oil and sprinkle with chopped rosemary. Spread the olive salad on the bottom of the bread very liberally. Pile the meats on top of the olive salad, then layer cheese over meat and cover the giant sandwich with the bread top. Press down to set the sandwich, then cut into 4 wedges.
GRILLED VEGETABLE MUFFULETTA
A recipe from Rachael Ray from the issue of June-July 2008. Posted for ZWT4 Italy. For the portobello, it's not written to slice it. But I guess after it's grilled, we can slice it.
Provided by Boomette
Categories Lunch/Snacks
Time 21m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 564.5, Fat 49.2, SaturatedFat 11.9, Cholesterol 29.3, Sodium 782, Carbohydrate 17.9, Fiber 7.7, Sugar 7.8, Protein 18.1
GRILLED SUMMER VEGETABLES WITH SAVORY AND SWEET SAUCE
When grilling vegetables over an open hardwood fire, the key is to watch for the moment when the juices of the vegetables start to render away. At that point you know you're about 1 minute away from perfectly charred vegetables. Chopped into bites, the grilled carrots, zucchini and yellow squash become little sponges that absorb all the delicious sweet and savory sauce.
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the savory and sweet sauce: Whisk together the fish sauce, honey, garlic, Thai bird chiles, lime juice and 1 teaspoon salt in a small bowl. Set aside.
- For the vegetables: Set up a hardwood fire and let it burn to low-burning embers (see Cook's Note). Set up your grate for direct and indirect heat cooking.
- Lay the carrots, yellow squash and zucchini on a rimmed baking sheet. Brush with the oil and season with salt and pepper. Place the vegetables, cut-side down, on the grill grate over indirect heat. Grill the vegetables until tender and lightly charred, 5 to 6 minutes. Flip and grill until lightly charred, 2 to 3 minutes more. Transfer to a cutting board and cut into smaller pieces. Toss the vegetables with the sauce in a large bowl.
VEGETARIAN MUFFULETTA
Make and share this Vegetarian Muffuletta recipe from Food.com.
Provided by Queen of Everything
Categories Lunch/Snacks
Time P1DT20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut bread in half and hollow out the bottom, leaving only the crust.
- In food processor, chop gardineira, mushrooms, artichoke hearts and olives along with marinating liquid from jars.
- Spread 1/3 of the veggie mixture on the bottom of the bread.
- Layer with provolone cheese.
- Layer of roasted peppers.
- Layer of watercress.
- Layer of veggie mixture.
- Layer of feta.
- Layer of tomatoes.
- Layer of veggie mixture.
- Top sandwich with other half of bread.
- Wrap sandwich toghtly in plastic and weight or press with a heavy pan or a pan with some cans in it.
- Chill overnight.
- Slice into wedges to serve.
GRILLED VEGETABLE SANDWICH
Wow! Meat lovers won't even miss the meat, instead they will rave about the simply fabulous flavor of this hearty grilled veggie sandwich! It's wonderful with ciabatta bread's crispy crust and light, airy texture. This recipe's a keeper! -Diana Tseperkas, Hamden, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a bowl or shallow dish, combine the zucchini, pepper, onion and salad dressing. Cover and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade., Brush cut sides of bread with oil; set aside. Place vegetables on grill rack. Grill, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Remove and keep warm. Grill bread, oil side down, over medium heat for 30-60 seconds or until toasted., In a small bowl, combine the mayonnaise, lemon juice, zest and garlic. Spread over cut side of bread bottom; sprinkle with cheese. Top with vegetables and remaining bread. Cut into 4 slices.
Nutrition Facts : Calories 484 calories, Fat 20g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 862mg sodium, Carbohydrate 69g carbohydrate (8g sugars, Fiber 5g fiber), Protein 13g protein.
GRILLED RATATOUILLE MUFFALETTA
Easily made in advance, this New Orleans-inspired vegetarian muffaletta is perfect for a crowd.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a colander, toss eggplant with 3/4 teaspoon salt. Let stand 30 minutes.
- Meanwhile, in a food processor, pulse olives, pepperoncini, and parsley until very finely chopped. Transfer to a small bowl and stir in mayonnaise.
- Heat a grill or grill pan to medium. Clean and lightly oil hot grill. Toss eggplant, tomatoes, and zucchini with oil and season with salt. Grill, turning frequently, until tender and slightly charred, about 4 minutes for tomatoes and about 7 minutes each for eggplant and zucchini.
- Spread bread with olive mixture. Assemble sandwich with peppers, eggplant, zucchini, and tomatoes. Serve immediately or wrap in plastic and refrigerate for up to 4 hours.
Nutrition Facts : Calories 511 g, Fat 23 g, Fiber 7 g, Protein 11 g, SaturatedFat 2 g
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GRILLED VEGETABLE MUFFULETTA | RACHAEL RAY IN SEASON
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Total Time 20 mins
- Preheat a grill or grill pan to medium-high. Lightly brush the eggplant, zucchini, bell pepper, portobello and red onion with 1/4 cup EVOO; 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 on, drizzle in the remaining 1/4 cup EVOO. Transfer the pesto to a bowl; rinse the food processor.
- 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.
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- Preheat the oven to 350°. Toast the walnuts for about 7 minutes, or until golden; let cool. In a food processor, combine the sun-dried tomatoes, Parmesan, basil, garlic and walnuts and pulse until finely chopped. Add the 2 tablespoons of oil and process until smooth. Season the pesto with salt and pepper.
- Light a grill or preheat the broiler. Brush the bell peppers, zucchini and eggplant with olive oil, season with salt and pepper and grill over a medium-hot fire or broil for 12 to 15 minutes, turning, until lightly charred all over and very tender. Transfer the bell peppers to a bowl, cover with plastic wrap and let cool. Peel, core and seed the bell peppers and cut into quarters.
- Slice open the baguette and discard the center, leaving a scant 1/2 inch of bread all around. Spread a thin layer of pesto on both sides of the baguette and arrange half of the spinach on the bottom. Top with half of the cheese and vegetables, then repeat with the remaining ingredients. Cut the muffuletta in half. Tightly wrap the sandwich halves in plastic and let stand at room temperature for 4 hours or refrigerate overnight. Cut each sandwich into 4 pieces and serve.
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