Grilled Mediterranean Vegetable Sandwich

Description
Contributed by Catsrecipes Y-Group

Ingredients

 * 1 eggplant, sliced into strips
 * 2 red bell peppers
 * 2 tbsp olive oil, divided
 * 2 portobello mushrooms, sliced
 * 3 cloves garlic, crushed
 * 4 tbsp mayonnaise (use low or no fat to reduce fat further)
 * 1 loaf focaccia bread (1 lb)

Directions

 * 1) Preheat oven to 400 °F.
 * 2) Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables.
 * 3) Place on a baking sheet and roast in preheated oven.
 * 4) Roast eggplant until tender, about 25 minutes; roast peppers until blackened.
 * 5) Remove from oven and set aside to cool.
 * 6) Meanwhile, heat 1 tablespoon olive oil and saute mushrooms until tender.
 * 7) Stir crushed garlic into mayonnaise.
 * 8) Slice focaccia in half lengthwise.
 * 9) Spread mayonnaise mixture on one or both halves.
 * 10) Peel cooled peppers, core and slice.
 * 11) Arrange eggplant, peppers and mushrooms on focaccia.
 * 12) Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods.
 * 13) Allow sandwich to sit for 2 hours before slicing and serving.
 * 14) Makes 6 servings.

Nutritional information
356 calories, 15 g fat, 9 g protein, 48 g carbohydrates, 5 mg cholesterol, 500 mg sodium, 6 g fiber.