Grilled Vegetable Focaccia

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

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

Directions

  1. 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. 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. 3 Meanwhile, cut focaccia in half horizontally to form 2 rounds. Spread mayonnaise spread evenly on cut side of bottom half.
  4. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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