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Artichoke & Portobello Mushroom Muffuletta

Artichoke-Portobello-Mushroom-Muffuletta_1440_720
20 Minutes Total time 20 Minutes Prep time 214 Calories 6 Servings

Ingredients

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.
Vegetarian Dinner Lunch Mains

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