grill - Grilled Mediterranean Vegetable Sandwich

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* Exported from MasterCook *

 

Grilled Mediterranean Vegetable Sandwich

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 eggplant -- sliced into strips

2 red bell peppers

2 tablespoons olive oil -- divided

2 portobello mushrooms -- sliced

3 cloves garlic -- crushed

4 tablespoons mayonnaise

1 loaf focaccia bread -- (1 pound)

 

 

1Preheat 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 saute 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.

 

 

 

 

Source:

" http://vegetarian.allrecipes.com/az/grilldmditrrnnvgtblsndwich.asp "

 

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Per Serving (excluding unknown items): 151 Calories; 13g Fat (69.6% calories

from fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 58mg

Sodium. Exchanges: 2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0