Grilled Vegetable Focaccia

Getting grilled for serving the same thing? Step out of the kitchen and make a tasty veggie sandwich on your outdoor grill.

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  • prep time 35 min
  • total time
  • ingredients 13
  • servings 6
 

Ingredients

Mayonnaise Spread

1/3
cup light mayonnaise
1
tablespoon chopped fresh chives
1
teaspoon chopped fresh thyme
1
teaspoon stone-ground mustard
1
garlic clove, minced

Sandwich

1
(6-oz.) pkg. portobello mushroom caps
1
small green bell pepper, quartered lengthwise
1
small yellow bell pepper, quartered lengthwise
2
(1/2-inch-thick) slices red onion
Nonstick cooking spray
1
(10 to 12-oz.) focaccia (Italian flat bread), 10 inches in diameter
1
large tomato, sliced
4
oz. Havarti cheese, sliced

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat grill. In small bowl, combine all spread ingredients; mix well. Refrigerate. With small metal spoon, scrape underside of mushroom caps to remove dark gills.
  • 2 When ready to grill, spray mushrooms, bell peppers and onion slices with nonstick cooking spray. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 7 to 10 minutes or until bell peppers and onion are crisp-tender, turning occasionally. Remove vegetables from grill; let stand until cool enough to handle.
  • 3 Meanwhile, cut focaccia in half horizontally to form 2 rounds. Spread mayonnaise spread evenly on cut side of bottom half.
  • 4 Slice mushrooms; arrange over mayonnaise spread. Cut bell peppers into thin strips; layer over mushrooms. Separate onion slices into rings; place over peppers. Top with tomato and cheese slices. Cover with top half of focaccia.
  • 5 If desired, wrap sandwich in foil; place on grill. Cook 1 to 2 minutes or until cheese is melted. To serve, cut into 6 wedges.
  • 1 Heat grill. In small bowl, combine all spread ingredients; mix well. Refrigerate. With small metal spoon, scrape underside of mushroom caps to remove dark gills.
  • 2 When ready to grill, spray mushrooms, bell peppers and onion slices with nonstick cooking spray. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 7 to 10 minutes or until bell peppers and onion are crisp-tender, turning occasionally. Remove vegetables from grill; let stand until cool enough to handle.
  • 3 Meanwhile, cut focaccia in half horizontally to form 2 rounds. Spread mayonnaise spread evenly on cut side of bottom half.
  • 4 Slice mushrooms; arrange over mayonnaise spread. Cut bell peppers into thin strips; layer over mushrooms. Separate onion slices into rings; place over peppers. Top with tomato and cheese slices. Cover with top half of focaccia.
  • 5 If desired, wrap sandwich in foil; place on grill. Cook 1 to 2 minutes or until cheese is melted. To serve, cut into 6 wedges.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
290
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
5g,
5%
),
Cholesterol
30mg
30%;
Sodium
470mg
470%;
Total Carbohydrate
31g
31%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
35%;
Calcium
25%;
Iron
4%;
Exchanges:
2 Starch; 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.