First Recipe! Woo-hoo!
Tonight for dinner I made my new favorite sandwich… muffuletta with grilled veggies, salami and ham. It was a great way to use up some of the HUGE tomatoes, and great veggies I have been getting from the CSA program that I belong to. I based this recipe off of a Cooking Light version.
Grilled Veggies:
1/4 cup reduced-fat Italian dressing
½ inch think lengthwise slices of eggplant (about 1 pound)
½ inch think lengthwise slices of red onion 1 medium yellow squash, thinly sliced
Olive salad:
1 cup chopped tomato 1/3 cup chopped pepperoncini peppers
1/4 cup sliced pimiento-stuffed olives
2 tablespoons pepperoncini juice
1/2 teaspoon dried thyme
1/2 teaspoon cracked black pepper
Remaining ingredients:
1 (16-ounce) loaf French bread, cut in half horizontally
thinly sliced Provolone Cheese thinly sliced genoa salami thinly sliced smoked ham
Preparation
To prepare grilled vegetables, combine first 5 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning bag occasionally.
Prepare grill.
Remove vegetables from plastic bag; place vegetables on grill rack coated with cooking spray. Grill 5 minutes on each side or until vegetables are tender. When cooled, chop veggies.
To prepare olive salad, combine the tomato and next 5 ingredients (tomato through black pepper).
Hollow out bottom half of bread, leaving a 1-inch-thick shell. Layer the olive salad, salami, ham and cheese. Arrange cheese in bottom half of the bread. Top with salami, grilled vegetables, olive salad, and top half of bread. Wrap loaf with aluminum foil, bake in 400 degree oven for 20-30 minutes.
Yumm… We had this with chips, pickles and a beer. 
I apologize ahead of time for the weird picture placement. I will get this thing down sometime, but I have no patience left this afternoon!
Maria
The blog is great. I expect a muffeleta when I come down it looks delicious.
I look forward to your next issue.
Love Dad