vegan muffaletta - hot for food

Ingredients

• 1/4 C pitted green olives
• 1/4 C pitted black olives
• 1/4 C tightly packed fresh parsley, roughly chopped
• 3 or 4 pickled pepperoncini, stems removed
• 1 to 2 garlic cloves
• 2 tbsp lemon juice
• 1/4 tsp chili flakes
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper
• 8 to 10 slices zucchini, sliced lengthwise 1/4-inch thick (about 1 large zucchini)
• vegetable oil
• 8 to 10 slices vegan deli meat
• 8 to 10 slices vegan provolone cheese
• 1/2 C thinly sliced red onion
• 3 or 4 slices roasted red pepper (from a jar)
• 2 C fresh arugula
• sea salt and ground black pepper, to taste
• round Italian loaf or sourdough (see note)