Roasted Vegetable Sandwich

Roasted Vegetable Sandwich


  • 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


  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, sauté 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.

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