Description
Roasted vegetables taste delicious in this sandwich. It is great to take along on a picnic!
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 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 the 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. Layer eggplant
- peppers
- and mushrooms in 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.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 3 hrs
Servings: 6