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Grilled Vegetable Muffuletta
Source: Diabetic Cooking Magazine

Colorful vegetables are brushed with a roasted garlic spread, grilled to perfection and layered in a hollowed-out loaf of sourdough bread.

Prep Time: 10 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 337.4
Total Carbs 47.4 g
Dietary Fiber 9.0 g
Sugars 9.5 g
Total Fat 7.9 g
Saturated Fat 1.0 g
Unsaturated Fat 0.4 g
Potassium 467.4 mg
Protein 11.2 g
Sodium 358.9 mg
Dietary Exchanges
1/2 Fat , 2 1/2 Vegetables , 1/2 Meat , 2 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat oven to 350 degrees F. Place garlic in ovenproof dish, spray with cooking spray, cover with foil.
  2. Bake 30 to 35 minutes or until garlic is very soft and golden brown.
  3. Place garlic, vinegar, lemon juice, olive oil, and black pepper in food processor; process, using on-off pulses, until smooth. Set aside.
  4. Slice top from bread loaf. Hollow out loaf, leaving 1/2-inch-thick shell. Reserve bread for another use, if desired.
  5. Prepare grill for direct grilling. Brush eggplant, squash, onion and bell pepper with garlic mixture. Arrange vegetables on grid over medium coals.
  6. Grill 10 to 12 minutes or until vegetables are crisp-tender, turning once. Separate onion slices into rings.
  7. Layer half of eggplant, squash, onion, bell pepper, cheese and spinach in hollowed bread, pressing gently after each layer. Repeat layers with remaining vegetables, cheese and spinach.
  8. Replace bread top and serve immediately or cover with plastic wrap and refrigerate up to 4 hours. Cut into wedges before serving.

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