The combination of roasted eggplant, bell peppers, and Portobello mushrooms on focaccia makes a simple and elegant vegan entree. If you are looking for recipes for meatless Mondays then this recipe is for you. Smart Recipes, American Recipes, Vegetables Recipes, Recipes Vegetables American Veggies By The Sea Sandwich Veggies By The Sea Sandwich Recipe | PT55M Serves 6 Ingredients: 1 Medium Eggplant 2 Large Red Bell Peppers 2 Tablespoons Olive Oil 2 Medium Portobello Mushrooms 3 Cloves Garlic 4 Tablespoons Vegan Mayonnaise 1 Loaf Of Focaccia Bread Preheat oven to 400 degrees. Coat bell pepper and eggplant with 1 tablespoon olive oil and roast for about 25 minutes. Allow the vegetables to cool slightly. Meanwhile, heat 1 tablespoon of olive oil and sauté mushrooms until tender. In a small bowl, mix together mayonnaise and garlic and coat both halves of the bread evenly. Peel the skins of bell pepper and then, cut into strips. Pile the eggplant on focaccia, followed by bell pepper and mushrooms. Wrap the sandwich in plastic wrap, and weigh down with a cast iron skillet for at least 2 hours before serving.

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