Muffuletta

Ingredients

• ¼ cup sliced pimiento-stuffed olives
• ¼ cup reduced-fat Italian dressing
• 2 ounces thinly sliced reduced-fat hard salami (such as Franklin)
• 1 medium red bell pepper, cut into 4 wedges
• 1 cup chopped tomato or quartered cherry tomatoes
• Grilled vegetables:
• 1 medium yellow squash, thinly sliced
• + 29 more ingredients
• • Olive salad:
  • Olive salad:
  • 8 (1/2-inch-thick) slices eggplant (about 1 pound)
  • ¹/₃ cup chopped pepperoncini peppers
  • ½ teaspoon dried thyme
  • 1 (16-ounce) loaf French bread, cut in half horizontally
  • 8 (1/2-inch-thick) slices eggplant (about 1 pound)
  • 2 ounces thinly sliced provolone cheese
  • Cooking spray
  • 2 (1/2-inch-thick) slices Vidalia or other sweet onion
  • ½ teaspoon cracked black pepper
  • ½ teaspoon cracked black pepper
  • 1 medium yellow squash, thinly sliced
  • 1 cup chopped tomato or quartered cherry tomatoes
  • ½ teaspoon dried thyme
  • ¼ cup sliced pimiento-stuffed olives
  • Cooking spray
  • Grilled vegetables:
  • 2 tablespoons pepperoncini juice
  • Remaining ingredients:
  • Remaining ingredients:
  • 1 (16-ounce) loaf French bread, cut in half horizontally
  • 2 ounces thinly sliced provolone cheese
  • 1 medium red bell pepper, cut into 4 wedges
  • ¼ cup reduced-fat Italian dressing
  • 2 ounces thinly sliced reduced-fat hard salami (such as Franklin)
  • 2 (1/2-inch-thick) slices Vidalia or other sweet onion
  • ¹/₃ cup chopped pepperoncini peppers
  • 2 tablespoons pepperoncini juice

To prepare grilled vegetables, combine first 5 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning bag occasionally. Prepare grill. Remove vegetables from plastic bag; place vegetables on grill rack coated with cooking spray. Grill 5 minutes on each side or un...

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