Balsamic Basil Roasted Vegetable Sandwiches
-
Prep time
mins -
Marinate time
mins -
Cooking Time
mins -
Serves
-
Makes
-
Brew time
mins -
Chill time
mins -
Wait time
mins -
Freeze time
mins -
Total time
mins -
Difficulty
-
Oven time
mins
Ingredients
- 1 cup Hellmann's® or Best Foods® Real Mayonnaise
- 2 Tbsp. thinly sliced fresh basil leaves
- 1 Tbsp. balsamic vinegar
- 2 cloves garlic, finely chopped
- 2 lbs. sliced assorted fresh vegetables (zucchini, yellow squash, eggplant, onions and/or mushrooms)
- 1 loaf (10-in. round) focaccia bread, sliced horizontally
- 8 ounces sliced fresh mozzarella cheese
Nutritional information
Amount per serving
Calories360
Calories from Fat260
Total Fat29g
Saturated Fat7g
Trans Fat0g
Cholesterol35mg
Sodium360mg
Total Carbs16g
Dietary Fiber2g
Sugars4g
Protein9g
Calcium2%
Iron8%
Vitamin C20%
Vitamin A2%
Method
- 1 Preheat oven to 425°.
- 2 Combine Hellmann's® or Best Foods® Real Mayonnaise, basil, vinegar and garlic in small bowl.
- 3 Season vegetables with salt and pepper, if desired, and toss with 1/3 cup Mayonnaise mixture. Arrange vegetables in single layer on 2 rimmed baking sheets. Roast vegetables 45 minutes, turning once, until golden brown and tender.
- 4 Spread remaining Mayonnaise mixture on cut sides of focaccia. Top bottom with vegetables, cheese, then remaining focaccia. Slice into 8 wedges, serve warm or at room temperature.