Food & Cooking Recipes Lunch Recipes Sandwich Recipes Grilled Ratatouille Muffaletta We think it's the ultimate vegetarian summer entree for picnics, parties, or the beach. Prep Time: 30 mins Cook Time: 10 mins Total Time: 40 mins Servings: 6 Jump to recipe For a summery sandwich that's fit for a crowd, look no further than this ratatouille-inspired grilled vegetable muffaletta. Featuring grilled eggplant, zucchini, and tomatoes and slathered with a tangy olive spread, it’s a hearty, picnic-ready dish that’s just right for the season. Inspired by the meaty muffaletta, a New Orleans favorite, it's one big sandwich built in a hollowed-out loaf of bread (you’ll want to use something sturdy and rustic that won’t fall apart, like a sourdough boule). That means it's faster than making individual sandwiches—and more fun. You can slice it into wedges right after making it or wrap and refrigerate it for a few hours. It’ll transport well, and—unlike so many other summer sandwiches—you won’t have to worry about it getting squished at the bottom of a cooler. Whether you take it to the beach, bring it camping, or enjoy it in your very own backyard, you’re sure to love this meat-free muffaletta. 15 Vegetarian Sandwiches That Make a Satisfying Meal Credit: Kelsey Hansen The Origin of the Muffaletta Although the muffaletta sandwich features distinctly Italian ingredients like provolone cheese, Genoa salami, and mortadella, it has stateside origins. The sandwich was created in early 20th-century New Orleans by Lupo Salvatore, a Sicilian immigrant whose market, Central Grocery, is still in operation today. As the story goes, Salvatore noticed other Italian immigrants buying ingredients like sliced cheese, cold cuts, and olives, plus a round, squat loaf of bread known as muffuletto, for their lunches. Instead of just selling these items separately, he combined them into a layered sandwich that would be easier to eat—and just like that, the muffaletta was born. Why You Should Salt the Eggplant Many of our eggplant recipes call for salting the vegetable and letting it sit before cooking. Doing so helps to draw out excess moisture so the eggplant cooks up silky and creamy rather than soggy or spongey. And while it can seem like a superfluous step, it really does make a difference—especially when you want the texture of the eggplant to shine, like in this layered sandwich. To Rinse or Not to Rinse? Since only a small amount of salt (less than a teaspoon) is sprinkled over the eggplant, there's no need to rinse it off after draining. Just be sure not to season it a second time when you salt the remaining vegetables, or you'll risk making it too salty. If you're salting your eggplant more generously for other recipes, however, it's a good idea to briefly rinse the pieces and then pat them dry before cooking. You'll need to hollow out a round loaf of bread for this recipe. Rather than tossing the insides, make them into croutons to pair with a Caesar salad, or bake them in a 300-degree Fahrenheit oven until they are very dry and crisp for homemade breadcrumbs. Directions Credit: Kelsey Hansen Salt eggplant: In a colander, toss eggplant with 3/4 teaspoon salt. Let stand 30 minutes, then pat dry. Credit: Kelsey Hansen Make olive mixture: Meanwhile, in a food processor, pulse olives, pepperoncini, and parsley until very finely chopped. Transfer to a small bowl and stir in mayonnaise. Credit: Kelsey Hansen Credit: Kelsey Hansen Grill vegetables: Heat a grill or grill pan to medium. Clean and lightly oil hot grates. Toss tomatoes and zucchini with half of oil and season with salt. Toss eggplant with remaining oil. Grill vegetables, turning frequently, until tender and slightly charred, about 4 minutes for tomatoes and about 7 minutes each for eggplant and zucchini. Credit: Kelsey Hansen Assemble sandwich: Spread bread with olive mixture. Assemble sandwich with peppers, eggplant, zucchini, and tomatoes. Serve immediately or wrap in plastic and refrigerate for up to 4 hours. Credit: Kelsey Hansen Credit: Kelsey Hansen Serving and Storing This Meatless Muffaletta Wait until you're ready to serve the sandwich before cutting it into wedges—it'll give the olive spread a chance to moisten the bread and the flavors a chance to meld. When you're ready to slice, use a good serrated knife to ensure clean pieces. Leftovers Leftover muffaletta can be refrigerated, wrapped very well in plastic, for 1 to 2 days. The sturdy bread will help keep the sandwich from falling apart, and the olive spread will infuse the filling with even more flavor as it sits. Grilled Vegetable Muffaletta Variations Add cheese: Borrow a move from the classic, meaty muffaletta and tuck a few slices of provolone cheese into the sandwich, or try it with some fresh mozzarella. Pick a different pepper: Instead of roasted red peppers, swap in a half-cup of peppadews for a sweet-tangy twist. Switch up your spread: Adjust the flavor of the olive spread to suit your preferences. A handful of capers, a few anchovies, and/or some fresh oregano would all be delicious pulsed with the olives and pepperoncini and would add even more depth and dimension to the sandwich. 5 More Sharable Sandwich Recipes to Try Easy Italian Panini Sandwiches Muffaletta Pressed Picnic Sandwich Pressed Sandwich With Prosciutto and Broccoli Rabe Tuna Niçoise Sandwich Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.