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Vegetarian Muffaletta |
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| Serves 8 |
Ingredients
| 1 |
large round Italianloaf of bread (10") |
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Filling: Use as manyof the ingredients as you a) like and b) can fit |
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| 1 |
eggplant, about 1lb. cut into 1/4 inch slices & broiled |
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Hommus |
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| 1 |
sweet red pepper,roasted, peeled, cut into chunks |
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| 1 |
sweet yellow pepper,roasted, peeled, cut into chunks |
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| 1 |
bunch fresh arugulaor bitter greens (cress will do) |
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thinly sliced onion |
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Thinly sliced avocado |
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broiled zucchini slices |
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chopped black olives (brined) |
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Thinly sliced roma tomatoes |
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| 1/3 cup |
pesto sauce |
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Preparation
Cut top off of bread and scoop out some of the insides (save for croutons or bread crumbs).
Layer ingredients thinly, starting with hommus on the bottom, ending with pesto sauce on the top.
Add top of bread and wrap tightly.
Let sit 2 hours or more.
Cut into wedges & serve.
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additional informations
| Recipe group |
Lunch,Starter,Bread |
| region |
Italian |
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Source/Quelle:
dawna@portal.ca (Spooky)
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submitted by Renato Pichler / renato@vegetarismus.ch
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if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance. |
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