All Vegetable Muffaletta

Ingredients

• 2 cups kalamata olives, pitted and chopped
• 1/2 cup fresh basil, packed
• 15 sun-dried tomatoes (packed in oil or not)
• 1 tablespoon balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 1-1/2 pound eggplant, cut into 1/4" rounds (I don't bother salting or peeling them)
• 2 tablespoons extra virgin olive oil (you may need a bit more)
• salt and pepper
• 3 big handfuls fresh baby spinach, washed and spun dry
• 3 roasted/orange/yellow peppers, skins rubbed off
• 1 8-10" round of sourdough or whole grain bread, sliced in half horizontally

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag