1 eggplant, sliced into strips
2 red peppers
2 tbsp olive oil, divided
2 Portobello mushrooms, sliced
3 garlic cloves, minced
4 tbsp mayonnaise
1 loaf focaccia bread
Preheat oven to 400.
Brush eggplant and red peppers with 1 tbsp olive oil, use more if necessary. Place on a baking sheet and roast in oven until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
Meanwhile, heat 1 tbsp olive oil and saute mushrooms until tender.
Stir garlic into mayonnaise. Slice focaccia in half, lengthwise. Spread mayonnaise mixture on one or both halves.
Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia.
Slice and serve.