The Table: Grilled Veggie Hoagie; Mediterranean ….

Grilled Veggie Hoagie; Mediterranean 


  • 4 Zucchinis Chopped
  • 1 Jar Roasted Red Peppers
  • 1 Jar Pitted Kalamata Olives
  • 2 tablespoons olive oil, divided
  • 2 portobello mushrooms, sliced
  • 3 cloves garlic, minced
  • 7 tablespoons mayonnaise
  • 1 (1 pound) loaf focaccia bread
  • 1 Cup Feta Cheese Crumbled


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place zucchini in a resealable bag with 3 tablespoons olive oil squish to coat; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast veggies until tender, about 25 minutes. Remove from oven and set aside to cool.
  3. Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender.
  4. Stir minced garlic into mayonnaise.
  5. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
  6. Combine zucchini, roasted peppers, mushrooms and feta in a bowl and fold to combine. Layer it all on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods or cast iron skillet. Allow sandwich to sit for 2 hours before slicing and serving.
  7. Serve with Pasta Salad and Beverage
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