Grilled Vegetable Muffulettas

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1/4 cup plus 2 tablespoons walnuts

1/2 cup oil-packed sun-dried tomatoes, drained

1/4 cup freshly grated Parmesan cheese

1/2 cup (tightly packed) basil leaves

1 tablespoon minced garlic

2 tablespoons extra-virgin olive oil, plus more for brushing

Salt and freshly ground pepper

2 medium red bell peppers

2 medium zucchini, sliced lengthwise 1/4 inch thick

1 small eggplant, sliced crosswise 1/4 inch thick

1 large baguette, halved lengthwise

20 small spinach leaves, washed and dried

1/2 pound sliced Provolone cheese

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