Grilled Mediterranean Vegetable Sandwich You Have To Try

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Grilled Mediterranean Vegetable Sandwich

"Roasted veggies taste delicious on this sandwich. It is superb to take alongside on a picnic!"

Ingredients :

1 eggplant, sliced into strips
2 purple bell peppers
2 tablespoons olive oil, divided
2 portobello mushrooms, sliced
3 cloves garlic, overwhelmed
four tablespoons mayonnaise
1 (1 pound) loaf focaccia bread

Instructions :

Prep : 20M	Cook : 6M	Ready in : 3H

Preheat oven to four hundred degrees F (2 hundred tiers C). Watch Now
Brush eggplant and crimson bell peppers with 1 tablespoon olive oil; use more if important, depending on sizes of veggies. Place on a baking sheet and roast in preheated oven. Roast eggplant till smooth, about 25 minutes; roast peppers till blackened. Remove from oven and set aside to cool. Watch Now
Meanwhile, warmness 1 tablespoon olive oil and cook dinner and stir mushrooms until soft. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise combination on one or each halves. Watch Now
Peel cooled peppers, core, and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a slicing board on top of it and weight it down with some canned meals. Allow sandwich to take a seat for two hours before slicing and serving. Watch Now

Notes :

The eggplant and red peppers can also be grilled. Lightly oil the grate and cook over medium or medium-excessive warmness until vegetables are soft and feature first-rate grill marks.

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