Mediterranean Roasted Vegetable Sandwich
Experience the vibrant flavors of the Mediterranean with this delightful roasted vegetable sandwich. Inspired by a cherished recipe I enjoyed at an Italian cafe, this sandwich combines the rich and smoky essence of roasted eggplant, the sweetness of charred bell peppers, and earthy portobello mushrooms, all brought together with a creamy garlic mayonnaise. Topped with fresh basil and served on soft focaccia bread, it's a fulfilling lunch option that is both delicious and satisfying. Perfect for picnics, lunches, or a quick weekend meal, this sandwich is sure to become a favorite in your household!
6
Servings
300
Calories
8
Ingredients
Ingredients
Eggplant
1 (sliced into strips)
Red bell peppers
2 (whole)
Olive oil
2 tablespoons (divided)
Portabella mushrooms
2 (sliced)
Garlic cloves
3 (crushed)
Mayonnaise
4 tablespoons (for spreading)
Fresh basil leaves
to taste (for topping)
Focaccia bread
1 loaf (sliced in half lengthwise)
Instructions
1
Preheat the oven to 400°F (200°C).
2
On a baking sheet, arrange the sliced eggplant and whole red bell peppers. Brush them with 1 tablespoon of olive oil.
3
Roast the vegetables in the preheated oven for about 25 minutes, or until the eggplant is tender and the peppers are blackened. Once done, remove them from the oven and let them cool slightly.
4
While the vegetables are roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced portobello mushrooms and sauté until they are tender, about 5-7 minutes.
5
In a small bowl, mix the crushed garlic with the mayonnaise until well combined.
6
Once the roasted vegetables are cool enough to handle, peel the skin off the charred bell peppers, then core and slice them.
7
Slice open the focaccia bread lengthwise and spread the garlic mayo mixture generously on one or both halves.
8
Layer the roasted eggplant, sliced bell peppers, sautéed mushrooms, and fresh basil leaves on the mayo-spread focaccia.
9
Carefully close the sandwich and wrap it tightly in plastic wrap. Place a cutting board on top and weigh it down with canned goods to compress the sandwich.
10
Allow the sandwich to rest for at least 2 hours before slicing and serving, letting the flavors meld beautifully.
Nutrition Information
15g
Fat
35g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Mediterranean Roasted Vegetable Sandwich?
It is a sandwich featuring roasted eggplant, charred bell peppers, and sautéed portobello mushrooms served on focaccia bread with garlic mayonnaise and fresh basil.
How many calories are in one serving of this sandwich?
Each serving contains approximately 300 calories.
Is the Mediterranean Roasted Vegetable Sandwich vegetarian?
Yes, this recipe is vegetarian as it contains no meat products.
What temperature should I set my oven to for roasting the vegetables?
The oven should be preheated to 400°F (200°C).
How long should I roast the eggplant and bell peppers?
Roast them for about 25 minutes, or until the eggplant is tender and the peppers are blackened.
How do I prepare the eggplant for this sandwich?
The eggplant should be sliced into strips and brushed with olive oil before roasting.
What do I do with the red bell peppers after roasting them whole?
Once they have cooled slightly, peel the charred skin off, core them, and then slice them.
How are the portobello mushrooms prepared?
Slice the mushrooms and sauté them in a skillet with 1 tablespoon of olive oil over medium heat for 5-7 minutes.
What is in the garlic mayo spread?
The spread is made by mixing 4 tablespoons of mayonnaise with 3 crushed garlic cloves.
What kind of bread is recommended for this recipe?
One loaf of focaccia bread, sliced in half lengthwise, is recommended.
How many servings does this recipe make?
This recipe makes 6 servings.
Why do I need to compress the sandwich with weights?
Compressing the sandwich for at least 2 hours allows the flavors to meld beautifully and makes it easier to slice.
How much fat is in each serving?
Each serving contains 15g of fat.
What is the carbohydrate count per serving?
There are 35g of carbohydrates per serving.
How much protein does this sandwich provide?
Each serving provides 5g of protein.
What herbs are used in this sandwich?
Fresh basil leaves are used for topping to add a fresh Mediterranean flavor.
How much olive oil do I need for this recipe?
The recipe calls for 2 tablespoons of olive oil, which is divided between roasting and sautéing.
Can I serve this sandwich immediately after making it?
While you can, the recipe recommends letting it rest for at least 2 hours while compressed to improve flavor and texture.
What is the category of this recipe?
It is categorized under Lunch/Snacks.
How many ingredients are required in total?
There are 8 ingredients: eggplant, red bell peppers, olive oil, portobello mushrooms, garlic, mayonnaise, basil, and focaccia.
How do I assemble the sandwich layers?
Layer the roasted eggplant, sliced bell peppers, sautéed mushrooms, and fresh basil leaves on top of the garlic mayo spread.
What are some of the tags associated with this recipe?
Tags include vegetarian, sandwich, roasted vegetables, Mediterranean, healthy lunch, focaccia, and Italian.
Is this sandwich good for picnics?
Yes, because it is wrapped tightly and compressed, it is a perfect and satisfying option for picnics.
How many garlic cloves are needed?
You will need 3 garlic cloves, which should be crushed.
What is the prep for the portobello mushrooms?
They should be sliced before being sautéed in the skillet.
Do I need to peel the eggplant?
No, the recipe only specifies slicing the eggplant into strips and roasting it.
How many bell peppers are used?
The recipe requires 2 whole red bell peppers.
How do I crush the sandwich for compression?
Place a cutting board on top of the wrapped sandwich and weigh it down with canned goods.
What type of mushrooms are best for this sandwich?
The recipe specifically calls for 2 portobello mushrooms.
Where did the inspiration for this recipe come from?
It was inspired by a cherished recipe from an Italian cafe.