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Grilled Vegetable Muffuletta

10 cloves garlic, peeled 
Nonstick cooking spray 
1 tablespoon balsamic vinegar 
1 tablespoon fresh lemon juice 
1 tablespoon olive oil 
1/4 teaspoon black pepper 
1 loaf round whole wheat sourdough bread (1 pound) 
1 medium eggplant, cut crosswise into eight 1/4-inch-thick slices 
2 small yellow squash, cut lengthwise into thin slices 
1 small red onion, thinly sliced 
1 large red bell pepper, seeded and quartered 
2 slices (1 ounce each) reduced-fat Swiss cheese 
8 washed spinach leaves 

Preheat oven to 350F
Place garlic in ovenproof dish. Spray garlic with cooking spray
Cover with foil; bake 30 to 35 minutes or until garlic is very soft and golden brown. 
Place garlic, vinegar, lemon juice, olive oil and black pepper in food processor; process, using on-off pulses, until smooth. Set aside. 
Slice top from bread loaf. Hollow out loaf, leaving 1/2-inch-thick shell
Reserve bread for another use, if desired. 
Prepare grill for direct grilling
Brush eggplant, squash, onion and bell pepper with garlic mixture
Arrange vegetables on grid over medium coals
Grill 10 to 12 minutes or until vegetables are crisp-tender, turning once
Separate onion slices into rings. 

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
Replace bread top and serve immediately or cover with plastic wrap and refrigerate up to 4 hours
Cut into 6 wedges before serving

Food exchange 1 1/2 starch 2 vegetable 1 fat
(1 sandwich wedge (1/6 of total recipe)) Calories 214 Calories from Fat 23 % Total Fat 6 g Saturated Fat 2 g 
Cholesterol 7 mg Carbohydrate 34 g Fiber 1 g Protein 9 g Sodium 262 mg

Courtesy Diabetic Cooking

Serves 6