Roasted Vegetable Sandwich

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Place the eggplant and red bell pepper on a baking sheet and brush with 1 tablespoon of olive oil.

3. 3

   Roast in preheated oven for about 25 minutes; roast the peppers until blackened. Remove from oven and set aside to cool.

4. 4

   Meanwhile, saute the mushrooms in 1 tablespoon of olive oil until tender.

5. 5

   Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.

6. 6

   Peel cooled peppers, core and slice. Arrange the eggplant, peppers, mushrooms, and basil on the focaccia.

7. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.