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Roasted Vegetables And Pesto Focaccia Sandwich

Roasted Vegetables And Pesto Focaccia Sandwich

5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main
Cuisine Western
Servings 2 sandwiches


  • 2 squares focaccia about 4" in length
  • 1 handful arugula or greens of your choice
  • 6 tablespoon avocado mashed
  • 2 tablespoon vegan pesto

Roasted Vegetables

  • 2 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 3 portobello mushrooms
  • 2 medium eggplant
  • pepper to taste
  • salt to taste


  • Heat oven to 200 degrees celsius.
  • Slice eggplant into halves and score them at an angle. Slice portobello mushrooms roughly (not too thinly or it will burn too soon) and rub in the olive oil and balsamic vinegar into the mushrooms and eggplant halves. Season with salt and pepper. Spread them evenly on a baking tray, with the eggplant halves facing down.
  • Let it roast in the oven for about 25 minutes.
  • Meanwhile, slice focaccia bread into halves sideways, and toast them on each side.
  • For each sandwich, put three tablespoons of mashed avocado on one side, and one tablespoon of vegan pesto on the other.
  • When the mushrooms and eggplant are out of the oven, slice the eggplant into smaller strips and put one layer of eggplant on one side of the focaccia bread. Put a layer of mushrooms on top of the eggplant, and top it off with some arugula (or any greens). Cover the sandwich with the other half of the focaccia bread. Repeat for the other sandwich.
  • Cut each sandwich into half diagonally with a sharp knife.
  • Done!


I find not much difference between salting and not salting the eggplant, so I skipped the salting step. If you still wish to salt the eggplant, then you just have to rub some salt on the eggplant after slicing it into half and leave it on the counter for about 30 minutes before roasting it.