Grilled Muffuletta

In by Southeastern Mills

  • Prep Time: 40m
  • Cook Time: 15m


  • 1 c Better Than Bouillon® Organic Seasoned Vegetable Base
  • 2 lb shredded mozzarella cheese
  • 1 lb thinly sliced pepperoncini?s
  • 4 lb grape tomatoes cut in half
  • 4 lb black olives, quartered
  • 8 green bell peppers, cleaned and cut in half
  • 8 red bell peppers, cleaned and cut in half
  • 4 lb zucchini, quartered lengthwise
  • 4 lb yellow squash, quartered lengthwise
  • 8 lb eggplant, sliced into ½? rounds
  • 1 c freshly chopped parsley
  • 1/3 c granulated sugar
  • 1/3 c crushed red pepper
  • 1/4 c dried oregano
  • 1 c red wine vinegar
  • 1 qt olive oil
  • 8 (1 pound) French baguettes, sliced lengthwise and scoop out the extra dough


  1. Preheat the grill to 400°F.
  2. In a bowl, mix together Organic Seasoned Vegetable Base, olive oil, red wine vinegar, oregano, crushed red pepper, sugar and parsley. Reserve 2 cups.
  3. Toss the vegetables in the marinade and refrigerate for 20-30 minutes.
  4. Preheat the oven to 400°F.
  5. Grill vegetables for 2 minutes on each side, then place on a cutting board.
  6. Cut the vegetables into ½? to 1? pieces and add to a large mixing bowl. Add the olives, grapes tomatoes, pepperoncini?s and reserved marinade. Toss to coat.
  7. Place the sliced baguette onto a sheet pan. Fill the bottom of the bread with the vegetable mixture and sprinkle mozzarella cheese. Place the top on the bread and place the pan into the oven for 3-4 minutes or until the cheese melts. Slice the muffuletta into 2-3? sandwiches.