Ingredients for 8 servings
1 loaf (10-in. round) focaccia bread, sliced horizontally
1 Tbsp. balsamic vinegar
2 cloves garlic, finely chopped
2 lbs. sliced assorted fresh vegetables (zucchini, yellow squash, eggplant, onions and/or mushrooms)
2 Tbsp. thinly sliced fresh basil leaves
8 ounces sliced fresh mozzarella cheese
Directions
Preheat oven to 425°.
Combine mayonnaise, basil, vinegar and garlic in small bowl.
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.
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.
Combine mayonnaise, basil, vinegar and garlic in small bowl.
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.
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.
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