Delicious Veggie Muffaletta Recipe - A Burst of Flavors in 5 Ingredients!

provolone cheese

🥗Healthier: vegan cheese

💰Cheaper: mozzarella cheese

Vegan cheese reduces calories and is dairy-free.

ciabatta bread

🥗Healthier: whole grain bread

💰Cheaper: baguette

Whole grain bread adds fiber while baguette is often less expensive.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar is healthier while apple cider vinegar is cheaper.

mozzarella cheese

🥗Healthier: cottage cheese

💰Cheaper: cheddar cheese

Cottage cheese is lower in fat while cheddar is often cheaper.

Remove the stems from the portobello mushrooms and flatten them with scissors.

Heat a cast iron pan on high and add a little olive oil.

Place the mushrooms in the pan to sear them.

Slice zucchini to dehydrate and add salt to help release moisture.

Make a vinaigrette by mixing olive oil, grated garlic, red wine vinegar, red pepper flakes, and chopped fresh oregano and parsley.

Season the vinaigrette with salt and pepper to taste.

Remove the mushrooms from the pan once they have shrunk and intensified in flavor, and drizzle with some vinaigrette.

Chop green olives and capers to create an olive pâté, aiming for a chunky but spreadable consistency.

Spread the olive pâté over a large piece of bread.

Layer the seared mushrooms and zucchini on top of the olive pâté.

Add a layer of provolone cheese and roasted red peppers on top.

Finish with fresh basil leaves.

Press the sandwich down to help the bread absorb the juices from the vegetables and dressing.

Cut the sandwich into quarters for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens