Grilled Mediterranean Vegetable Sandwich

asian european greek korean mediterranean middle eastern region bread main side savory hard fast

Prep

21 min

Cook

88 min

Total

109 min

Ingredients (7)

1 eggplant, sliced into strips g

2 red bell peppers g

2 tablespoons olive oil, divided g

2 portobello mushrooms, sliced g

3 cloves garlic, crushed g

4 tablespoons mayonnaise g

1 (1 pound) loaf focaccia bread g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the 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 the 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. Layer eggplant, peppers, and mushrooms in 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.