Roasted Vegetable Sandwich

Name: Roasted Vegetable Sandwich
Ingredients: 1 eggplant, sliced into strips; 2 red bell peppers; 2 tablespoons olive oil, divided; 2 portabella mushrooms, sliced; 3 garlic cloves, crushed; 4 tablespoons mayonnaise; fresh basil leaf; 1 loaf focaccia bread

8 ingredients

7 steps

Ingredients

1 eggplant, sliced into strips
2 red bell peppers
2 tablespoons olive oil, divided
2 portabella mushrooms, sliced
3 garlic cloves, crushed
4 tablespoons mayonnaise
fresh basil leaf
1 loaf focaccia bread

Directions

1

Preheat oven to 400°F.
2

Place the eggplant and red bell pepper on a baking sheet and brush with 1 tablespoon of olive oil.
3

Roast in preheated oven for about 25 minutes; roast the peppers until blackened. Remove from oven and set aside to cool.
4

Meanwhile, saute the mushrooms in 1 tablespoon of olive oil until tender.
5

Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
6

Peel cooled peppers, core and slice. Arrange the eggplant, peppers, mushrooms, and basil on the focaccia.
7

Wrap the sandwich in plastic wrap. Place a cutting board on top of it and weigh it down with some canned goods. Allow sandwich to sit for 2 hours before slicing and serving.