Grilled Mediterranean Vegetable Sandwich

Ingredients

• 1 eggplant , sliced into strips
• 2 reds bell peppers
• 2 tablespoons olive oil , divided
• 2 portobellos mushrooms , sliced
• 3 cloves garlic , crushed
• 4 tablespoons mayonnaise
• 1 , 1 pound

Instructions

1. 1

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

2. 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 the preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.

3. 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. 4

   Peel cooled peppers, core, and slice. Layer eggplant, peppers, and mushrooms in focaccia.

5. 5

   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.