Grilled Mediterranean Vegetable Sandwich

By Treebs

Ingredients

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

Details

Preparation time 20mins
Cooking time 180mins
Adapted from google images

Preparation

Step 1

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

2.) Brush eggplant and red bell peppers with 1 tbsp olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in oven. roast eggplant until tender, about 25 minutes; roast peppers until blackened. remove from oven and set aside to cool.

3.) Meanwhile, heat 1 tbsp 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.

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 weigh it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.