Grilled Mediterranean Vegetable Sandwich

This is a delicious recipe for a focaccia sandwich with roasted eggplant and red bell peppers and sautéed portobello mushrooms. You can also grill the vegetables, or substitute other favorite veggies or Italian flatbread of your choice.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 356 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

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.

Step 4

Peel cooled peppers, core, and slice. Layer eggplant, peppers, and mushrooms in focaccia.

Step 5

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.