KitchenAid KFP72BL Use & Care Guide - Page 26

Vegetarian Muffuletta Hoagie 1 clove garlic 3 large fresh basil leaves or 1 teaspoon dried basil 1⁄4 cup pimiento-stuffed green olives 1⁄4 cup pitted ripe olives 6 ounces provolone cheese 2 large carrots, cut into 21⁄2-inch pieces 2-3 tablespoons olive oil, divided 1 medium zucchini, cut into 21⁄2-inch pieces 1⁄4 small red onion 1-2 tablespoons balsamic vinegar 1⁄2 teaspoon 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 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. 24