Grilled Mediterranean Vegetable Sandwich Recipe

Ingredients
<br>- 1 eggplant, sliced into strips
<br>- 2 red bell peppers
<br>- 2 tablespoons olive oil, divided
<br>- 2 portobello mushrooms, sliced
<br>- 3 cloves garlic, crushed
<br>- 4 tablespoons mayonnaise
<br>- 1 (1 pound) loaf focaccia bread
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (200 degrees C).
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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.
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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

Directions
step 1: Preheat oven to 400 degrees F (200 degrees C).
step 2: 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.
step 3: 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 4: 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.

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