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Grilled Ratatouille Muffaletta

Perfect for a picnic, this sandwich can be assembled up to 4 hours in advance.

  • Prep:
  • Total Time:
  • Servings: 6
Grilled Ratatouille Muffaletta

Photography: Andrew Purcell

Source: Everyday Food, July/August July/August 2013


  • 1 medium eggplant, sliced into 1/2-inch rounds
  • Coarse salt
  • 1/2 cup pitted mixed olives, such as Kalamata and Cerignola
  • 2 pepperoncini, stemmed
  • 1/2 cup fresh parsley
  • 1/4 cup mayonnaise
  • 1/4 cup olive oil, plus more for grilling
  • 4 small tomatoes (1 pound), sliced into 1/2-inch rounds
  • 1 medium zucchini, cut lengthwise 1/4-inch-thick
  • 1 jar (12 ounces) roasted red peppers, patted dry
  • 1 (8-inch) round loaf rustic bread, split horizontally and hollowed out


  1. In a colander, toss eggplant with 3/4 teaspoon salt. Let stand 30 minutes.

  2. Meanwhile, in a food processor, pulse olives, pepperoncini, and parsley until very finely chopped. Transfer to a small bowl and stir in mayonnaise.

  3. Heat a grill or grill pan to medium. Clean and lightly oil hot grill. Toss eggplant, tomatoes, and zucchini with oil and season with salt. Grill, turning frequently, until tender and slightly charred, about 4 minutes for tomatoes and about 7 minutes each for eggplant and zucchini.

  4. Spread bread with olive mixture. Assemble sandwich with peppers, eggplant, zucchini, and tomatoes. Serve immediately or wrap in plastic and refrigerate for up to 4 hours.

Cook's Note

One for All
A sandwich built on a single loaf makes fun party food. Use a good serrated knife to ensure clean slices.

Reviews (2)

  • adasonny 22 Jul, 2013

    This format is ridiculous!

  • Finelady 22 Jun, 2013

    I didn't try this recipe yet. I clicked to get the printed recipe so I could take it shopping for ingredients. And what to I get? Eight Pages!! Can you please make it easier or go back to your previous format?

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