Grilled Mediterranean Vegetable Sandwich

Ingredients:

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 (1 pound size) focaccia bread




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

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.

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.

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

Portobello Sandwiches Vegetarian Recipe

Ingredients:

4 large portobello mushrooms, stems removed
1/4 cup Italian dressing, divided
cooking spray
4 (1-ounce) slices provolone cheese
4 (2.5 ounce) whole wheat hamburger buns, split
1 (7-ounce) jar roasted red peppers, drained and quartered


Directions:
Brush both sides of mushrooms evenly with 3 tablespoons Italian dressing. Coat grill rack with cooking spray; place on grill over medium hot coals (350 to 400 degrees) Grill mushrooms covered, 4 minutes on each side or until tender. Place cheese over mushrooms, and grill about 1 minute until cheese melts. Brush buns with remaining 1 tablespoon dressing; grill covered until lightly toasted. Place mushrooms over bottoms of buns; top with roasted pepper pieces and tops of buns.