Nutritional Information Per Serving Calories: 384 Fat: 11.9g Protein: 16.3g Carbohydrates: 55.1g Dietary Fiber: 7.9g Cholesterol: 23mg Iron: 3.4mg Sodium: 1313mg Calcium: 204mg Serves 4 adults Time To Cook 30 minutes preparation. 2 hours vegetable marinade time. Overnight refrigeration of final sandwich before you serve. French Quarter Muffuletta Sandwich  Ingredients Grilled vegetables: 1/4 cup Italian dressing 8 slices eggplant, 1/2 inch this and about 1 pound 2 slices Vidalia or other sweet onion, about 1/2 inch thick 1 medium yellow squash, thinly sliced 1 medium red bell pepper, cut into 4 wedges Cooking spray of your choice Olive salad: 1 cup chopped tomato or quartered cherry tomatoes 1/3 cup chopped pepperoncini peppers 1/4 cup sliced pimiento-stuffed olives 2 tablespoons pepperoncini juice 1/2 teaspoon dried thyme 1/2 teaspoon cracked black pepper Remaining ingredients: 1 fresh and crisp loaf French bread, about 16 ounces and not to thin, cut in half horizontally 2 ounces thinly sliced provolone cheese 2 ounces thinly sliced hard salami or genoa if you prefer  Directions     To prepare grilled vegetables, combine first 5 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning bag occasionally. Prepare grill. Remove vegetables from plastic bag; place vegetables on grill rack coated with cooking spray. Grill 5 minutes on each side or until vegetables are tender. To prepare olive salad,combine the tomato and next 5 ingredients(tomato through black pepper). Hollow out bottom half of bread, leaving a 1-inch-thick shell; reserve torn bread for another use. Arrange cheese in bottom half of the bread. Top with salami, grilled vegetables, olive salad, and top half of bread. Wrap loaf with plastic wrap; refrigerate up to 24 hours. Cut into 4 pieces just before serving.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.