Roasted Summer Vegetable Muffuletta
with Garlic-Olive Aioli and Fresh Mozzarella
Roasted Summer Vegetable Muffuletta
A hearty sandwich layered with roasted summer vegetables, creamy fresh mozzarella, and a punchy garlic-olive aioli for bold, savory flavor in every bite.
Ingredients
For 2 servings
- 1 bunch ounce Basil
- 1 unit Eggplant
- 2 clove Garlic
- 4 tablespoon Mayonnaise
- 2 ounce Mixed Olives
- 4 ounce Mozzarella Cheese
- unit Whole Wheat Round Loaf
- 1 unit Yellow Squash
- 1 unit Zucchini
Additional Ingredients
- 2 tablespoon Olive Oil
PDF
DifficultyMedium
Total Time40m
Calories692
Protein22g
Carbs64g
Fat42g
Tags:
VeggieFiber SmartLow SugarLow Sodium
⚠️Allergens:
🥚Eggs🥛Milk🌱Soy🌾WheatSwaps and substitutions
For egg-free needs, use an egg-free mayo in place of the aioli base. For dairy-free or vegan diners, swap the fresh mozzarella for a plant-based meltable cheese and keep the rest of the vegetables and olive spread.
What to serve with it
Serve with a crisp green salad or chilled tomato soup to balance the rich, savory filling. A handful of kettle chips or marinated peppers also works well for extra crunch and brightness.
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