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Grilled Mediterranean Vegetable Sandwich

 

Awesome sandwich, you can add some other herbs or cheese too, easy and delicious.
31

Yield

6

servings

Prep

18

min

Cook

42

min

Ready

hrs

Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 each eggplant
sliced into strips
*
2 each sweet red bell peppers
2 tablespoons olive oil, extra-virgin
divided
2 each mushrooms, portabello
sliced
*
3 cloves garlic
minced
4 tablespoons mayonnaise, light
or low-fat plain yogurt
1 pound focaccia
bread, 1 loaf
*

Directions

Preheat oven to 400℉ (200℃) (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 sauté 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 8780% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 70mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 25% Vitamin C 87%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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