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Grilled Vegetables Focaccia Sandwich

Skill Level: Beginner

Community:
20 min Prep
28 min Total
Servings
$3.15
price per Serving

Nutrition Facts

Amount Per Serving
Calories 374
Protein 13.1g
Total Carbohydrates 32.2g
Dietary Fiber 4.2g
Net Carbohydrates 28.0g
Sugar 6.6g
Total Fat 22.4g
Saturated Fat 5.2g
Trans Fat 0.0g
Cholesterol 19.6mg
Sodium 884.8mg
SmartPoints® 11.0

Ingredients

  • 2 cups zucchini, cut into 1/4-inch horizontal slices
  • 2 cups portobello mushrooms, stemmed and cut inro 1/2-inch strips
  • 1 cup red bell pepper, cut into 1-inch-wide strips
  • 1/2 cup red onion, cut into thick slices
  • 4 teaspoons olive oil
  • 1 Tablespoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 4 rolls focaccia bread, cut in half horizontally
  • 2 Tablespoons mayonnaise
  • 1 Tablespoon prepared pesto sauce
  • 1 cup arugula
  • 1/2 cup sun-dried tomatoes, packed in oil, chopped
  • 4 slices mozzarella cheese

Preparation

  1. Heat the grill or grill pan.
  2. In a large bowl, mix the zucchini, mushrooms, bell pepper, onion, oil, thyme and salt. Toss to coat vegetables.
  3. Place on the grill over medium-high heat. Cover and cook 8 to 12 minutes, working in batches as necessary, until grill marks appear, and vegetables are just crisp-tender. Set aside.
  4. Place focaccia halves on a work surface, cut-side up.
  5. In small bowl, mix the mayonnaise and pesto. Spread the mixture on cut sides of the bread.
  6. Layer the zucchini, mushrooms, bell pepper and onions on the bottom half. Top with the arugula, sun-dried tomatoes and cheese.
  7. Carefully replace top half; press slightly.
  8. Cut into pieces, and serve.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing