Vegetarian Muffuletta
- 1 cup pitted mixed olives such as Picholine, Cerignola, or Niçoise, coarsely chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons finely chopped Italian parsley
- 1 tablespoon minced shallot
- 2 teaspoons finely chopped fresh oregano
- 1 garlic clove, minced
- 2 roasted red peppers, seeded and sliced into 1/2-inch-thick strips
- 3/4 cup coarsely chopped marinated artichoke hearts
- 3/4 cup pepperoncini, stemmed and sliced
- 1 tablespoon extra-virgin olive oil
- 2 medium portobello mushrooms, cleaned and sliced into 1/2-inch-wide strips
- 4 teaspoons balsamic vinegar
- 1 (1-pound) loaf ciabatta, sliced in half horizontally, insides removed, and toasted
- 4 thin slices provolone cheese (about 4 ounces)
- This recipe is vegetarian
- Produce
- Artichoke hearts (3/4 cup)
- Italian parsley (2 tablespoons)
- Oregano, fresh (2 teaspoons)
- Pepperoncini (3/4 cup)
- Portobello mushrooms, medium (2)
- Shallot (1 tablespoon)
- Condiments
- Balsamic vinegar (4 teaspoons)
- Olives such as picholine, pitted mixed (1 cup)
- Cooking & Baking
- Garlic clove (1)
- Olive oil, extra-virgin (5/16 cup)
- Red peppers, roasted (2)
- Bread & Baked Goods
- Ciabatta (1 (1-pound) loaf)
- Dairy
- Provolone cheese (4 thin slices)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published February 11, 2011 (2 years ago).
7 people saved this recipe.
