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Grilled Mediterranean Vegetable Sandwich

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Grilled Mediterranean Vegetable Sandwich



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
  • Methods :

  • Preheat oven to 400 degrees F (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 cook and stir 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.
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