Friday, April 15, 2011

Roasted Vegetable Focaccia Sandwich



This sandwich is absolutely heavenly.  It is packed full of flavor.  The first time I made it my husband turned up his nose and said, "A sandwich without meat, I'm a man, I need meat".  But when he tried it he loved it!  Even manly men can eat this sandwich!

1 loaf of focaccia bread
mayonnaise
1 small eggplant, sliced 1/4 inch thick
1 small zucchini, sliced 1/4 inch thick 
1 small yellow squash, sliced 1/4 inch thick
2 plum tomatoes
fresh basil, julienned 
 fresh mozzarella cheese
2 TBS olive oil
2 garlic cloves, minced
1 1/2 tsp salt
1 tsp pepper

Put your sliced vegetables in a large bowl that has a lid.  Add the minced garlic, olive oil, salt and pepper in the bowl.  Put the  lid on and shake softly.  This will distribute the oil around  to all of the vegetables.  Lay in a single layer on sheet pans and roast on 425 degrees for 20 minutes or until soft.

In the meantime.  Slice your tomatoes and mozzarella and set aside.  Slice your fococcia bread in half, horizontally.  Sprinkle lightly with olive oil and set aside.  When the vegetables are done, remove from oven to cool slightly.  Put the focaccia bread under the broiler until lightly toasted.

To assemble sandwich, lightly cover bread with mayonnaise.  Then layer on the vegetables. Followed by, the tomatoes, mozzarella and fresh basil. Serve and enjoy! 

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