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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Saw this on Sandra's Money Saving Meals, Episode: Seasonally Simple and thought I would share. I love veggie paninis and using a griddle or HOT skillet to lay on top of the paninis is genius! I have tweaked this just slightly, using olive oil in place of canola. Ingredients:
1 medium eggplant, sliced on the bias into 1/4-inch strips |
1 medium onion, peeled and sliced |
1 green bell pepper, stem and seeds removed, sliced in 8 pieces (or red bell pepper) |
1 medium yellow squash, sliced on the bias into 1/4-inch strips (or zucchini) |
1/2 cup olive oil |
1 tablespoon minced garlic |
1 tablespoon italian seasoning |
1/4 cup red wine vinegar |
salt |
fresh ground black pepper |
1/4 cup green olives, finely chopped |
1/2 cup shredded mozzarella cheese (or slices-will stay on better) |
1 french baguette |
Directions:
1. Preheat a grill pan over medium heat. Brush the sliced vegetables with 1/4 cup olive oil. Season with salt and pepper and place on the grill. Cook until they have slightly charred and softened slightly, about 3 minutes per side. (I usually roast the veggies in a 400*F. oven for about 10 minutes.).
2. Remove to a baking sheet.
3. In a large bowl, whisk together the garlic, Italian seasoning, vinegar, remaining 1/4 cup canola oil, and salt and pepper to taste. Drizzle half of the dressing over the grilled vegetables. Stir the chopped olives into the remaining dressing.
4. Cut the bread into 4 equal pieces and slice open. Spread the chopped olives evenly on 4 bottom pieces of the bread.
5. Top with a single layer of each of the vegetables, reserving the remaining vegetables for another dish(perhaps ratatouille or more sandwiches?). Sandra used 2 eggplant slices, 3 slices of squash and one onion, rings searated and evenly placed over squash for each sandwich.
6. Sprinkle(or lay slices) the cheese over each and place the remaining 4 bread pieces on top. Place in a panini press and cook until well toasted, about 5 minutes. (Or place on a well-oiled grill pan and place a heavy hot cast-iron skillet or griddle on top of the sandwiches, and grill until the bread is well toasted, about 5 minutes per side.).
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