Ingredients
- 1 (6 ounces) portabella mushroom (about 4 inches)
- 2 eggplant slices (peeled)
- Olive oil
- Salt and pepper to taste
- 2 focaccia slices (2 ounces) bread (two squares 4-5 inch)
- Roasted red pepper (1/2 pepper, cut into strips)
- 3 large basil leaves
- 2 ounces fresh mozzarella cheese (or a couple of slices from a large ball)
- Italian vinaigrette dressing
How to Make
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Step 1: Brush the portabella cap and eggplant with oil then season with salt and pepper. Grill them until tender over an open fire or in a sauté pan. Salt and pepper to taste.
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Step 2: Warm the focaccia, or you can toast it. Slice it in half horizontally.
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Step 3: Place the warm portabello and eggplant on the bottom half. Sprinkle them with the vinaigrette. Cover with strips of roasted red pepper, basil leaves, and fresh mozzarella. Drizzle with more vinaigrette, to taste.
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Step 4: Add the top half of the focaccia.
We hope you enjoy this recipe!
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