Mediterranean Veggie Recipe

Prepare focaccia

Preheat oven to 375°F (190°C). If your focaccia is chilled or day-old, place the whole loaf on a baking sheet and warm 6–8 minutes until lightly crisp but not hard. Remove and let cool slightly. Slice the loaf horizontally to create a top and bottom half (or slice into sandwich-sized pieces) and place bottom half on a serving board.

Season hummus

In a small bowl, stir the hummus with 1 teaspoon lemon juice and 1 tablespoon olive oil to loosen and brighten it. Taste and adjust with a pinch of salt if needed.

Spread the hummus mixture evenly over the cut surface of the focaccia bottom, leaving a 1/2-inch border to prevent spillage when closed.

Prep cucumber & tomato

Thinly slice the cucumber into rounds (about 1/8-inch thick). Cut tomatoes into 1/4-inch slices or medium dice if preferred. Arrange slices in a single layer over the hummus.

Prep artichokes

Drain marinated artichoke hearts well and pat dry. Quarter larger pieces and distribute evenly over the tomato and cucumber layer.

Cook mushrooms

Wipe mushrooms clean and thinly slice. Heat a nonstick skillet over medium-high heat, add a drizzle (about 1/2 tsp) of olive oil, then add mushrooms and a pinch of salt. Sauté 3–4 minutes until golden and any released liquid evaporates. Allow to cool slightly, then scatter mushrooms over the artichokes.

Prep carrot & pepper

Peel the carrot and use a vegetable peeler or mandoline to shave into thin ribbons, or julienne into matchsticks. Core and seed the red bell pepper, then cut into thin strips. Scatter carrot ribbons and pepper strips over the sandwich.

Optional onion & greens

Thinly slice 1/4 medium red onion into rings; separate rings and sprinkle sparingly across the top for a mild bite. If using mixed greens, toss lightly with a pinch of salt and a few drops of olive oil and add as a final leafy layer.

Sprinkle the assembled vegetables with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon dried oregano, distributing evenly.

Chop the fresh parsley and scatter over the sandwich for brightness. If using capers, sprinkle them sparingly for bursts of brine.

Place the focaccia top on the sandwich. Press gently to compact. Using a serrated knife, cut the sandwich into 4 portions (or desired serving sizes).

Serve immediately, or wrap tightly and chill up to 4 hours for a packed lunch. If packing, slice just before eating to preserve texture.