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Grilled Veggie Muffelato




Source of Recipe


Everyday with Rachael RayJUL08






List of Ingredients



• 1 eggplant, sliced 1/2-in thick
  
• 1 zucchini, slice 1/2-in thick on an angle
  
• 1 red bell pepper, quartered lenghtwise
  
• 1 large portebello mushroomcap
  
• 1 red onion, sliced 2/3 in thick
  
• 1/2 cup EVOO
  
• Salt & Pepper
  
• 6oz baby spinach
  
• 1/3 cup pine nuts
  
• 2/3 cup Parmesan-Reggiano
  
• 1 cup store bought pickeled veggies
  
• 1/2 cup pitted green olives
  
• 8-9 inch round crusty bread
  
• 1/4lb deli-sliced Provolone
  






Instructions



1. Preheat grill or grill pan to med-high heat. Lightly brush the eggplant, zucchini, bell pepper, portebello and red onion with 1/4 cup EVOO. Season with salt and pepper. Cover and grill, turning once, until charred, about 6 minutes.
   
2. Using a food processor, puree the spinach, nuts and parm cheese. Season with salt and pepper, drizzel in the remaning olive oil. Transfer to a bowl and clean the processor.
   
3. Using hte processor, corsley chop the pickled vegetables and olives into a relish.
   
4. Slice the top quarter off of the bread round. Sccop out the inside, spread half of the pesto inside the bread. Layer half of the vegetables, spoon the remaning pesto on top and finish layers the rest of the vegetables. Top with the provolone.
   
5. Spread the pickled relish on the bread top and press down firmly, cut into quarters.