Roasted Vegetable Sandwich Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 400°F.
Place the eggplant and red bell pepper on a baking sheet and brush with 1 tablespoon of olive oil.
Roast in preheated oven for about 25 minutes; roast the peppers until blackened. Remove from oven and set aside to cool.
Meanwhile, sauté the mushrooms in 1 tablespoon of olive oil 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 the eggplant, peppers, mushrooms, and basil on the focaccia.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	140.67 Kcal (589 kJ)
Calories from fat	104.24 Kcal
		% Daily Value*
Total Fat	11.58g	18%
Cholesterol	3.86mg	1%
Sodium	64.2mg	3%
Potassium	327.99mg	7%
Total Carbs	8.26g	3%
Sugars	5.57g	22%
Dietary Fiber	3.09g	12%
Protein	1.51g	3%
Vitamin C	41.5mg	69%
Vitamin A	1mg	33%
Iron	16.8mg	93%
Calcium	13.1mg	1%

Amount Per 100 g
Calories	83.22 Kcal (348 kJ)
Calories from fat	61.67 Kcal
		% Daily Value*
Total Fat	6.85g	18%
Cholesterol	2.29mg	1%
Sodium	37.98mg	3%
Potassium	194.04mg	7%
Total Carbs	4.89g	3%
Sugars	3.3g	22%
Dietary Fiber	1.83g	12%
Protein	0.89g	3%
Vitamin C	24.5mg	69%
Vitamin A	0.6mg	33%
Iron	9.9mg	93%
Calcium	7.8mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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