Grilled Mediterranean Vegetable Sandwich

Grilled Mediterranean Vegetable Sandwich

104
CHRIS M 0

"Roasted vegetables taste delicious in this sandwich. It is great to take along on a picnic!"

Ingredients

3 h {{adjustedServings}} servings 356 cals
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Nutrition

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  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 500 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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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Reviews

104
  1. 156 Ratings

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This is truly a gourmet sandwich!!! I prepared the veggies a day in advance and was glad that I did because it gave the peppers a chance to release some of their juices which I then drained off...

Another great recipe! This went over big at a baby shower. Everyone is asking for the recipe. I did make one sandwich with olive oil instead of the mayo and garlic spread and it was wonderful...

This was SO GOOD!!! I used Terri McCarroll's "Focaccia Bread" recipe (from this site). I added fresh herbs (garlic, parsley, sage, oregano, basil, and rosemary) to the bread dough. For the gr...