1eggplant, sliced into strips
2red bell peppers

2 tablespoonsolive oil, divided
2portobello mushrooms, sliced 
3 clovesgarlic, crushed
4 tablespoonsmayonnaise
1 (1 pound) loaffocaccia bread 


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.

~Roasted vegetables taste delicious in this sandwich~

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How come its vegetable sandwich since mayonnaise contains eggs?

I would replace the mayo with a little EVOO, red wine vinegar and oregno whisked together... sounds delish!

Veganaise* Or balsamic vinegar with EVOO sounds so yum! 


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