What can you do with 4 lbs of leftover roasted marinated vegetables? You make a vegetarian Muffaletta!
Meatless Monday was started in 2003 to encourage people to start the week on a healthy note, and attempt to lower their intake of saturated fats. As much as I love meat, I see it as a chance to challenge my cooking habits, and to learn a new way to cook. Meatless meals are sometimes thought to be boring, or not filling. I am here to find alternatives to that!
The grilled vegetables that I have to use are eggplant, red bell pepper, yellow bell pepper, and zucchini. I'm also going to add a layer of goat cheese because almost everything is better with cheese!
I picked up a loaf of Italian bread instead of individual rolls, and a container of refrigerated pesto. I split the loaf almost in half, leaving one side with a hinge, then spread both sides with a layer of goat cheese and pesto. Then I added in a layer of each of my vegetables, closed the bread, and wrapped it all in saran wrap.
I weighted the sandwich and let it sit for 30 minutes to get the flavors deep into the bread.
After it had rested and looked properly...well....flat, I opened it back up and added in baby greens and sliced tomatoes.
I had olives in that veggie mix too, but since they have pits I picked them out to eat on the side. I'm not taking anyone to the emergency dentist today. My house it still regrouping from the weekend whirlwind, at least as far as laundry and dishes go, so this meal was perfect. Thanks to leftovers and a few minutes ~ dinner is done!