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    You are in: Home / Recipes / Vegetable Muffuletta Recipe
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    Vegetable Muffuletta

    Vegetable Muffuletta. Photo by Sharon123

    1/1 Photo of Vegetable Muffuletta

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Wendys Kitchen's Note:

    A brilliant do-ahead picnic bread. Italian inspired. You can add meats of your choice -we serve it vegetables only with cheese.

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    Units: US | Metric


    1. 1
      Split bread horizontally and remove bread from the inside leaving the crust.
    2. 2
      Brush inside with olive oil and set aside.
    3. 3
      Place olive, garlic, parsley, oregano, capsicum and lemon juice in porcessor and process until smooth paste.
    4. 4
      The add some olive oil.
    5. 5
      Season with pepper.
    6. 6
      Spread half this olive tapenade on the base of bread crust.
    7. 7
      Layer it with cheese, rocket, tomatoes and finish with rocket and with the remaining tapenade.
    8. 8
      Cover top of bread and wrap in plastic.
    9. 9
      Place on a plate and weigh down with another plate and some tines of food.
    10. 10
      Refrigerate for at least one hour or overnight.
    11. 11
      To serve, unwrap and cut in wedges.

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    Ratings & Reviews:

    • on December 19, 2005


      This was the perfect lunch for my DD and I. She was almost out the door to go to work, and I offered her this. She removed the tomatoes, added some turkey ham and said it was just right! I did use sub rolls instead of the round loaf, and iceberg lettuce instead of the rocket. Thank you so mush Wendy!

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    Nutritional Facts for Vegetable Muffuletta

    Serving Size: 1 (160 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 218.2
    Calories from Fat 180
    Total Fat 20.0 g
    Saturated Fat 4.5 g
    Cholesterol 13.8 mg
    Sodium 571.3 mg
    Total Carbohydrate 6.9 g
    Dietary Fiber 3.2 g
    Sugars 1.9 g
    Protein 5.2 g

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