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Barbecued vegetable Muffuletta with black olive salsa


  • Heat a lightly oiled ridged grill (or BBQ) and individually cook the capsicum, zucchini, eggplant, onion and mushrooms until tender. 
  • Then transfer the grilled vegies to a large bowl with a splash of oil, the lemon juice and ground pepper. Set aside.
  • To make the salsa, chop the olives, anchovies and capers together fairly finely and place in a bowl with the garlic, vinegar, a decent slurp of oil and the parsley. Mix well and taste for seasoning. 
  • Cut the bread in half and remove most of the insides. 
  • Then generously spread both sides of the bread with the salsa and layer half of the bread with the vegies, mozzarella, a little more salsa and some more vegetables. Top with more cheese and any remaining vegies. Put the lid on top, wrap very tightly with kitchen plastic wrap and place a weight on top. Set aside for at least 1-2 hours and then cut into wedges. 
  • This 'sandwich' can be served up to 4-5 hours later.


  • olive oil spray
  • 1 red capsicum, seeded, cored & chopped
  • 1 zucchini, sliced
  • 1 small eggplant, sliced
  • 1 onion, finely sliced
  • 3 large flat field mushrooms
  • olive oil
  • juice of ½ lemon
  • freshly ground pepper
  • 1 cup pitted black olives
  • 2-3 anchovy fillets
  • 3 tbsp drained capers
  • 1-2 garlic cloves, crushed
  • a splash of red wine vinegar 
  • 1-2 tbsp chopped fresh parsley
  • 1 large round loaf of bread
  • mozzarella cheese, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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