Wow - it was really tasty! I roasted the eggplant, mushrooms and chopped yellow peppers (full-scale of red ones) all at one time. This way I did not need to dirty up another pan to saute the mushrooms and also the darkened skin around the peppers did not bug me whatsoever and so i did not bother to peel them. I made use of fat-free mayo and a lot of fresh tulsi in the garden, the tulsi really was the key component during these sandwiches. I made use of ciabatta rolls and did not squash the sandwiches, however i did permit them to arrived at 70 degrees before eating. One note - the baking sheet ought to be sprayed with cooking spray as my eggplant stuck towards the bottom. Designed for ZWT4.
Simply wordeful! I loved roasted vegetables ans mushrooms and so i understood in the start looking that this is my personal favorite sandwich. I cooked the mushrooms using the garlic clove and so i did not added any towards the mayo. I made half with toast bread and yet another half having a focaccia type bread. Both wordeful! Thank you for posting!
It was a wonderful summertime dinner sandwich. To be sure using the others that roasted veggies really provide an excellent punch of flavor. The power is the fact that allowing it to looking for two hrs resulted in the "pre-dinner" hurry at our home was stored low. Used to do then add red onion for added kick. Great sandwich!