24
1 clove garlic
3 large fresh basil
leaves or 1 teaspoon
(5 ml) dried basil
1⁄4cup (60 ml)
pimiento-stuffed
green olives
1⁄4cup (60 ml) pitted
ripe olives
6 ounces (170 g)
provolone cheese
2 large carrots, cut into
21⁄2-inch (6.25 cm)
pieces
2-3 tablespoons (30-45
ml) olive oil, divided
1 medium zucchini, cut
into 21⁄2-inch
(6.25 cm) pieces
1⁄4small red onion
1-2 tablespoons
(15-30 ml) balsamic
vinegar
1⁄2teaspoon (2 ml)
sugar
2 medium plum
tomatoes
4 hoagie buns, split
and buttered, if
desired
Position mini bowl and mini blade in work bowl.
With processor running, add garlic and basil
through feed tube. Process until finely chopped,
about 10 seconds. Add green and ripe olives. Pulse
until chopped, 3 to 4 times, about 1 second each.
Set aside.
Exchange mini bowl and mini blade for reversible
slicing/shredding disc to shred. Add cheese, cutting
to fit feed tube, if necessary. Process to shred. Set
aside. Wipe out work bowl, if necessary.
Reverse disc to slice. Add carrots. Process to slice
lengthwise.
Heat 1 to 2 tablespoons (15 to 30 ml) oil in large
skillet over medium heat. Add carrots. Cook 3 to 5
minutes until crisp-tender, stirring occasionally. Push
to edge of skillet.
Meanwhile, add zucchini and onion to feed tube.
Process to slice. Add to skillet, adding oil, if
necessary. Cook until slightly soft, 1 to 2 minutes.
Remove skillet from heat.
Add olive mixture, vinegar, and sugar to skillet. Stir
gently. Cover. Let stand 10 minutes to marinate.
Meanwhile, add tomatoes through feed tube.
Process to slice. Set aside.
Spoon vegetable mixture into hoagie buns. Top
with tomatoes and cheese. Place under broiler 2 to
3 minutes, until cheese is bubbly.
Yield: 4 servings (1 hoagie per serving).
Per serving: About 470 cal, 19 g pro, 44 g carb, 24
total g fat, 11 g sat fat, 30 mg chol, 950 mg sod.
Vegetarian Muffuletta Hoagie