grilled mediterranean vegetable sandwich

Ingredients

• Servings: 6
• 1 eggplant, sliced into strips
• 2 red bell peppers
• 2 tablespoons olive oil, divided
• 2 portobello mushrooms, sliced
• 3 cloves garlic, crushed
• 4 tablespoons mayonnaise
• 1 (1 pound) loaf focaccia bread

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 3 hrs


• preheat oven to 400 degrees f (200 degrees c).
• brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. place on a baking sheet and roast in preheated oven. roast eggplant until tender, about 25 minutes; roast peppers until blackened. remove from oven and set aside to cool.
• meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. stir crushed garlic into mayonnaise. slice focaccia in half lengthwise. spread mayonnaise mixture on one or both halves.
• peel cooled peppers, core and slice. arrange eggplant, peppers and mushrooms on focaccia. wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. allow sandwich to sit for 2 hours before slicing and serving.