Grilled Mediterranean Vegetable Sandwich

Recipe View 5 mins Preheat the oven to 400 degrees F (200 degrees C). (5 minutes)

Recipe View 55 mins Brush eggplant and red bell peppers with 1 tablespoon olive oil, ensuring they are lightly coated. Place on a baking sheet lined with parchment paper and roast in the preheated oven. Roast eggplant until tender and slightly caramelized, about 25 minutes. Roast peppers until the skins are blackened and blistered, about 30 minutes. Remove from oven and set aside to cool slightly. (55 minutes)

Recipe View 10 mins While the vegetables are roasting, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced portobello mushrooms and cook, stirring occasionally, until tender and browned, about 8-10 minutes. Stir in the crushed garlic during the last minute of cooking, being careful not to burn it. Remove from heat and set aside. (10 minutes)

Recipe View 2 mins Slice the focaccia loaf in half horizontally. Spread mayonnaise evenly over the cut surfaces of both halves. (2 minutes)

Recipe View 5 mins Once the roasted peppers are cool enough to handle, peel off the blackened skins (the skins should slip off easily). Remove the cores and slice the peppers into strips. (5 minutes)

Recipe View 5 mins Layer the roasted eggplant, peeled and sliced red bell peppers, and sautéed portobello mushrooms evenly over the bottom half of the focaccia. (5 minutes)

Recipe View 2 hrs Place the top half of the focaccia over the layered vegetables. Wrap the sandwich tightly in plastic wrap. Place a cutting board on top of the sandwich and weight it down with some canned goods or a heavy skillet. This will help the flavors meld together and compress the sandwich for easier slicing. Allow the sandwich to sit at room temperature for at least 2 hours before slicing and serving. (120 minutes)

Recipe View 2 mins Slice the sandwich into desired portions and serve. Enjoy! (2 minutes)