umami girl
Carolyn Gratzer Cope
01
Make it pretty thin — about 1/4 inch thick so it easily cooks up nice and tender.
02
Place eggplant on a parchment-lined baking sheet sprayed with cooking spray, and sprinkle with salt. (Click through for full details.)
03
Remove stems and gills from portobellos and slice them 1/4 inch thick.
04
A super-simple tangy, smoky marinade adds tons of flavor while the portobellos bake.
05
You can use a traditional muffaletta — I usually prefer a good sourdough boule. Save the insides for breadcrumbs.
06
It doesn't get more savory than generous amounts of olive tapenade on the bottom and pesto on the top.
07
Tangy pickled vegetables add a little bit of crunch and a ton of flavor.
08
Layer on your roasted portobellos and eggplant slices. By now they're tender and meaty.
09
They're sweet and tangy, gorgeous and vibrant, and perfect straight from the jar.
10
Layer on the deli-sliced provolone. (For a vegan version, simply omit the cheese & use vegan pesto.)
11
If you can, let the muffaletta rest for about an hour before slicing into wedges to serve. That's it!
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