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Muffaletta Salad

2 whole Portobello Mushrooms
1 whole Eggplant
1 whole Vadalia Onion
1 whole Green Pepper
2 Tablespoons Olive Oil
1 loaf Sourdough Bread
6 slices Provolone Or Havarti Cheese
2 cups Gardiniera (A Pickled Vegetable Mix; I Prefer It Spicy)
1 bag (about 10 Oz. Bag) Baby Spinach


Preheat oven to 400 degrees. Slice portobellos into 1/4-inch slices and slice the rest of the vegetables into quarters. Toss with olive oil and roast in the oven on a large baking sheet for 45 minutes. Remove from the oven and let cool. Meanwhile, slice bread into 1-inch cubes (toasted, if you like). Slice cheese into 1 inch squares as well. Reserving the liquid, dice vegetables of gardiniera to desired size (bite-size) and then return to the liquid (this will be your dressing). When roasted vegetables have cooled, chop into bite-size pieces. Divide the spinach among 4 serving bowls/plates, top with the roasted vegetables, cheese, bread, and gardiniera. Toss and enjoy! Note: A tasty thing to do that I want to try that will make it truer to muffaletta recipes is to toss the bread cubes in pesto and toast them.

Source: tastykitchen.com