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Grilled Mediterranean Vegetable Sandwich
Grilled Mediterranean Vegetable Sandwich
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
180 minutes
Try a flavorful focaccia sandwich with roasted eggplant and red peppers, sautéed portobello mushrooms. Customize with grilled veggies or Italian flatbread.
Ingredients:
  • 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
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C).
  • Drizzle 1 tablespoon of olive oil over the eggplant and red bell peppers, adding more if needed. Place them on a baking sheet and roast in the preheated oven. Roast the eggplant until tender for about 25 minutes, and the peppers until charred. Remove from the oven and let them cool.
  • Heat 1 tablespoon of luxurious olive oil in a pan, sauté the mushrooms until they are tender. Mix crushed garlic into the mayonnaise. Cut the focaccia in half lengthwise and generously spread the garlicky mayonnaise mixture on one or both halves. Enjoy!
  • Peel the cooled peppers, remove the core, and slice them. Assemble layers of eggplant, peppers, and mushrooms on top of the focaccia.
  • Press the wrapped sandwich under a weighted cutting board with canned foods on top for 2 hours before slicing and serving.

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