Grilled Ratatouille Muffaletta

Ingredients

• 1 medium eggplant , sliced into ½-inch-thick planks
• Coarse salt
• ½ cup pitted mixed olives , such as Kalamata and Cerignola
• 2 pepperoncini , stemmed
• ½ cup fresh parsley
• ¼ cup mayonnaise
• ¼ cup olive oil , plus more for grilling
• 4 small tomatoes ( 1 pound ), sliced into ½-inch-thick rounds
• 1 medium zucchini , sliced into ¼-inch-thick planks
• 1 jar (12 ounces) roasted red peppers , patted dry
• 1 (8-inch) round loaf rustic bread , split horizontally and hollowed out

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