Recipe for 2
1 small eggplant, sliced into thin strips
1 red bell pepper
1 green bell pepper
1 small zucchini, sliced into thin strips
3 tablespoons olive oil
2 Portobello mushrooms (or 2 large white ones), sliced
2 tablespoons mayonnaise
2 tablespoons balsamic vinegar
1 tablespoon oregano
Salt and pepper
½ cup feta cheese, crumpled
1 French loaf bread
In a small bowl add the olive oil, the oregano, salt and pepper , and mix.
Brush eggplant, bell peppers, zucchini and mushrooms with the olive oil mixture. Preheat a grill pan and start laying in it the vegetables and mushrooms in rows. Let them cook on one side and then turn over. The eggplant most probably will need some more time to soften a bit.
Stir balsamic vinegar into mayonnaise. Slice French loaf in half lengthwise. Spread mayonnaise mixture on one or both halves.
Arrange the cooked vegetables and the mushrooms on French loaf over the mayonnaise mixture. Sprinkle with feta cheese and wrap tightly the sandwich in plastic wrap. Let it stand for at least 15 minutes. The last step is essential for the bread to absorb the tastes of the ingredients. Slice it in half and serve it with some French fries. Enjoy!