Jul 14 2026
Restaurants›Gypsy Kitchen›Veggie Muffaletta Recipe

Veggie Muffaletta Recipe

Inspired by Gypsy Kitchen
Time45m
Serves4

grilled vegetables, caramelized onions, olive tapenade, tomatoes, herbed labneh, muffaletta bread, garden greens salad

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Ingredients

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Grilled Vegetables

Caramelized Onions

Olive Tapenade

Herbed Labneh

Muffaletta Bread

Garden Greens Salad

Method

Grilled Vegetables

  1. 1

    Prepare and Grill the Vegetables

    Slice the zucchini, red bell pepper, and eggplant into even pieces. Toss them with olive oil, salt, and black pepper. Preheat a grill or grill pan over medium-high heat. Grill the vegetables for about 5-7 minutes, turning occasionally, until they are tender and have grill marks. Remove from heat and set aside.

Caramelized Onions

  1. 2

    Caramelize the Onions

    Slice the onion thinly. In a skillet, heat olive oil over medium heat. Add the sliced onions and salt, and cook for about 15-20 minutes, stirring occasionally, until the onions are golden brown and caramelized. Remove from heat and set aside.

Olive Tapenade

  1. 3

    Make the Olive Tapenade

    In a food processor, combine Kalamata olives, green olives, capers, olive oil, and garlic. Pulse until the mixture is coarsely chopped but not pureed. Adjust seasoning if necessary and set aside.

Herbed Labneh

  1. 4

    Prepare the Herbed Labneh

    In a bowl, mix Greek yogurt with fresh herbs, salt, and lemon juice. Stir until well blended. Adjust seasoning if necessary and set aside.

Assembly

  1. 5

    Assemble the Muffaletta

    Slice the muffaletta bread in half horizontally. Spread a generous layer of olive tapenade on the bottom half. Layer the grilled vegetables and caramelized onions on top. Spread the herbed labneh over the grilled vegetables. Top with the other half of the bread and press down gently. Cut into wedges for serving.

Garden Greens Salad

  1. 6

    Prepare the Salad

    In a large bowl, combine mixed salad greens, halved cherry tomatoes, and sliced cucumber. Drizzle with olive oil and balsamic vinegar, and season with salt and black pepper to taste. Toss gently to combine.

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