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Grilled Vegetable and Hummus Muffaletta Recipe

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This recipe for Grilled Vegetable and Hummus Muffaletta, by , is from The Neenan Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris and Leah Neenan
Added: Friday, January 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 small eggplant, cut lengthwise into 1/4-inch slices
1 yellow squash, cut lengthwise into 1/4-inch slices
1 small zucchini, cut on the diagonal into 1/4-inch slices
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (8-inch) boule, round bread, or foccacca rolls, cut in half horizontally
1 (8-ounce) container hummus, any flavor (brand Sabra in Roasted Garlic Hummus very good)
1 (12-ounce) jar roasted red bell peppers, drained
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
1 small tomato, thinly sliced

Directions:
Directions:
1. Preheat grill or grill pan. In large bowl, toss or brush eggplant, squash and zucchini with oil, salt and pepper. Grill vegetables 2 to 3 minutes per side or until tender and golden. Cool to room temperature.

2. Remove bread from both halves of boule with your finders, leaving about 1 inch of bread on edges and about 1 1/2-inches on bottom. (Reserve bread for bread crumbs or croutons if desired.) Spread hummus evenly on inside bottom of bread. Layer grilled vegetables, peppers, artichokes and tomateoes inside bread. Place top back on bread. Wrap stuffed loaf tightly in plastic wrap. Chill well before slicing into wedges.

Number Of Servings:
Number Of Servings:
6

 

 

 

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