Grilled Mediterranean Vegetable Sandwich

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

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 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.

Step: 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.

Step: 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.

Per Serving: 356 calories; protein 9g; carbohydrates 48.3g; fat 14.8g; cholesterol 3.5mg; sodium 500.1mg.