Grilled Mediterranean Vegetable Sandwich
Awesome sandwich, you can add some other herbs or cheese too, easy and delicious.
Yield
6 servingsPrep
18 minCook
42 minReady
2¾ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
sliced into strips |
*
|
| 2 | each |
sweet red bell peppers
|
|
| 3E+1 | ml |
olive oil, extra-virgin
divided |
|
| 2 | each |
mushrooms, portabello
sliced |
*
|
| 3 | cloves |
garlic
minced |
|
| 6E+1 | ml |
mayonnaise, light
or low-fat plain yogurt |
|
| 453.6 | g |
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.
