Artichoke & Portobello Mushroom Muffuletta

Ingredients

• Nonstick cooking spray
• 2 DOLE^® Portobello Mushrooms, stems removed
• 2 medium DOLE^® Carrots, sliced ¼-inch-thick crosswise
• 1 small eggplant, sliced ½-inch-thick crosswise
• 5 fresh basil leaves
• 3 garlic cloves
• 1/3 cup plus 2 tablespoons pitted green olives
• 1/3 cup chopped DOLE^® Red Onion
• 1/3 cup drained sun-dried tomatoes in oil
• 2 tablespoons plus 2 teaspoons Champagne vinegar
• 1 (16-ounce) round loaf Tuscan Italian (pane toscano) or Italian bread
• 1 cup loosely packed DOLE^® Baby Spinach
• ½ cup chopped, drained quartered artichoke hearts in water

Directions

1. Preheat oven to 450°F. Line a rimmed baking pan with foil; spray with nonstick cooking spray. Spread mushrooms, carrots and eggplant on prepared pan; spray with cooking spray. Roast 25-minutes or until vegetables are golden brown and tender, turning and spraying with nonstick cooking spray once. Transfer mushrooms to cutting board; slice 1/4-inch-thick and stir into vegetables on pan. Makes about 2 1/2 cups.
2. Pulse basil, garlic, olives, onion, tomatoes and vinegar in a food processor 20 times or until small pieces form. Makes about 3/4 cup.
3. Slice bread loaf lengthwise starting about 1 inch from bottom of loaf. Leaving about 1/2-inch border of bread on bottom and sides of each half, carefully remove bread from inside of each half (reserve for another use).
4. Spread basil mixture on top half of bread. Top bottom half of bread with vegetable mixture, spinach, artichokes and top half of bread; wrap in plastic wrap. Refrigerate sandwich at least 4 hours or up to 24 hours; cut into 6 wedges.