Boost Your Heart Health With This Delicious Recipe
  • 1 round crusty loaf of organic bread, round country style or boule (or opt for your favorite gluten free variety)
  • 1 cup sun-dried tomatoes, or oven roasted tomatoes
  • 2 cups pitted kalamata and green olives
  • 1 eggplant (I used two small eggplants), sliced thin
  • 1 zucchini, sliced thin
  • 10 cherry peppers, halved
  • 1 portobello mushroom, sliced thin
  • ½ yellow onion, sliced thin
  • 1 cup greens (kale, spinach or both)
  • 1 cup grated carrot
  • ½ cucumber, sliced thin
  • 1 small lemon
  • 1 clove garlic
  • 6 leaves fresh basil
  • 1 tsp dried oregano
  • ½ cup champagne or white wine vinegar
  • 2 tbsp plus 1 tablespoon olive oil, divided
  • Salt and pepper
  1. Olive Spread *Take your garlic clove, olives, basil and 1 tablespoon of olive oil alongside your juice from the half lemon and place your ingredients into a processor. *Pulse until it becomes a chunky type paste and set aside for later.
  2. Eggplant: *Take your eggplant slices and sprinkle with salt and layer the slices into a colander. Allow the eggplant to sweat for about 10 minutes. Rinse your eggplant and pat them dry with some paper towels. *Now combine the champagne vinegar with juice of half a lemon, 2 tablespoons of olive oil, some oregano and just a pinch of salt and pepper in a large casserole dish. Be sure to coat your eggplant slices on both sides with your marinade and then layer them in the dish to marinate just a bit more. *Repeat this process for the zucchini slices as well except make sure to skip the sweating step and marinate for about an hour or 2 in the refrigerator. *Finally you are ready to heat a large skillet or grill pan over a medium to high heat. Cook your eggplant in a single layer, until it is lightly browned in spots. Make sure to turn them one to brown both sides which should take about a minute on each side. Continue this process for the rest of your eggplant and zucchini. Make sure to cook your mushrooms and onions in the same manner. Once this is completed set all of your vegetables aside to cool off for a bit. *Now on to the bread: Make sure to carefully cut off the top of the loaf, as if you are cutting open a pumpkin - make sure to leave more bread on the bottom than the top. Now using your hands, pull out the soft bread insides to create a cavity. Make sure to leave a ½ inch thickness of bread all the way around. *Alright you’re almost done! Spread half of your olive mixture into the bottom half of your bread loaf’s cavity in as even a layer as you can. Follow up with a layer of eggplant followed by your tomatoes, onions, greens, zucchini, peppers, cucumbers, mushrooms and carrots. *Make sure to finish with a final layer of eggplant and the rest of your delicious olive mixture. Place the top back onto your sandwich and wrap it with plastic wrap. Now your sandwich goes into the fridge - make sure to weigh the sandwich down with a heavy pot or skillet for example and let it chill overnight.
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