Ingredients
2medium red bell peppers
4medium Portobello mushroom caps
1cupfat-free balsamic vinaigrette
4sliceseggplant½ inch thick, peeled
1tspgarlic powder
1tsponion powder
2tspParmesan cheesegrated
8slicesfocaccia bread
¼cupfat free ranch dressing
4slicesSwiss cheesethin
4slicesAsiago cheesethin
Preparation
Preheat the oven’s broiler, then set the oven rack at about 6-inches from the heat source.
Line a baking sheet with aluminum foil.
Cut the bell peppers in half from top to bottom, then remove the stem, seeds, and ribs.
Place the peppers cut-sides down onto the prepared baking sheet.
Cook the peppers under the preheated broiler for 5 minutes until the skin has blackened and blistered.
Place the portobello mushroom caps into a resealable plastic bag.
Pour in the balsamic vinaigrette, squeeze out excess air, and seal.
Marinate in the refrigerator for 8 hours to overnight.
Remove the blackened peppers from the oven, transfer them to a bowl, then cover tightly with plastic wrap.
Allow the peppers to steam while cooling for 20 minutes.
Once cool, remove and discard skins, then refrigerate for 8 hours to overnight.
Preheat an electric double-sided grill according to manufacturers’ directions.
Sprinkle the eggplant slices with garlic powder and onion powder.
Remove the Portobello mushrooms from the marinade, and discard the remaining marinade.
Cook the Portobello mushrooms and eggplant slices on the preheated grill for 4 to 5 minutes until tender.
Remove, set onto a plate, and sprinkle the eggplant with Parmesan cheese. Set aside.
Spread all 8 slices of focaccia bread with a thin layer of ranch dressing.
Layer ½ of the bread slices with a slice of Swiss cheese, an eggplant slice, a roasted pepper half, a portobello mushroom cap, and a slice of Asiago cheese.
Top with the remaining bread.
Spray the double-sided grill with cooking spray.
Cook the sandwiches for 4 to 5 minutes until the cheese has melted, the sandwiches are hot in the center, and the bread is golden brown.
Serve warm, and enjoy!
