Vegan Recipes in 30 Minutes: A Vegan Cookbook with 106 Quick & Easy Recipes by Shasta Press

Author:Shasta Press [Press, Shasta]
Language: eng
Format: epub
Publisher: Shasta Press
Published: 2014-07-11T07:00:00+00:00

Veggie Muffaletta

SERVES 4 PREP TIME 10 MINUTES COOKING TIME 10 MINUTES

You can buy tapenade premade or make it yourself using the Olive Tapenade recipe from this book. Make the sandwich a few hours in advance, wrap it tightly, and let it rest in the refrigerator at least 15 minutes to allow the flavors to blend.

1 ROUND SOURDOUGH LOAF

2 TABLESPOONS OLIVE OIL

1 GREEN BELL PEPPER, SLICED

1 RED BELL PEPPER, SLICED

1 YELLOW BELL PEPPER, SLICED

1 SWEET ONION, SLICED

2 GARLIC CLOVES, MINCED

½ TEASPOON SEA SALT

1 CUP PREMADE OLIVE TAPENADE

1. Cut the sourdough loaf in half lengthwise and scoop out about half the bread from the center of each side.

2. In a large sauté pan, heat the olive oil over medium-high heat until it shimmers. Add the bell peppers and onion and cook until soft, about 10 minutes. Add the garlic and cook until it is fragrant, about 30 seconds. Add the salt and stir to combine. Remove from the heat.

3. Spread the tapenade in half of the scooped-out bread. Top with the vegetables and the other half of the sourdough loaf.

4. Wrap tightly in plastic and refrigerate for up to 2 to 3 hours before serving so the bread can soak up the juices from the vegetables and tapenade. Unwrap and slice into four wedges to serve.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.