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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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vegetarian Ingredients:
1/2 red bell pepper, seeded (they have more antioxidants than the green) |
1/2 medium onion, sliced to desired thickness |
1/2 large zucchini, thinly sliced |
1/2 tomato, seeded and cut into 4 pieces (also optional) |
1 teaspoon minced garlic |
1 teaspoon basil |
2 slices whole wheat bread |
1 cup soy milk |
3 egg whites |
Directions:
1. Take a skillet and heat the olive oil on medium heat and add the red bell pepper, onion, zucchini and garlic. Saute until the veggies are slightly brown and limp (do NOT overcook). Remove from heat and remove excess oil from veggies by wrapping in a towel or paper towel.
2. Very slightly coat a sandwich press or skillet with olive oil and while it is warming: take the slices of your desired bread and grate your vegan cheese and sprinkle your basil onto each slice.
3. Layer your vegetables accordingly onto one slice of the bread per sandwich. Top with other slice and place on sandwich press or skillet until toasted and browned to your taste. OPTIONAL: Just before toasting, also layer on the pieces of tomato.
4. NOTE: If using a skillet, in order for this to be a Panini, put something else on top of the sandwich like another skillet or a brick wrapped in tinfoil. If you do not want to bother with this, simply turn the sandwich over on each side until done.
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