Roasted Veggie Panini

This is another kitchen sink recipe. It’s not even really a recipe. It’s really just a formula. Bread+spread+grilled veggies+cheese=delicious. Generally use some combination of squash, onions, eggplant, and peppers, cut to about the same thickness, brushed with olive oil and seasoned with salt and pepper. I have a nifty panini grill that chars them perfectly:

I take some nice, crusty bread – maybe a sourdough or a french bread – spread it with something yummy – pesto, mayo, olive salad (mufaletta style) – pile on the veggies, add whatever cheese I have around (this time it was fresh mozzarella) and stick in the panini grill until toasted and melty:

Oh, yum.

Note this is an entirely meatless endeavor. I know, it would be good with bacon, or ham, or ham and bacon, or prosciutto, as well. But the combination of the veggies and cheese is really delicious. It makes a great weeknight dinner when you are not in the mood to spend a lot of time with your stove. You could also do it grilled cheese style on a skillet or griddle if you don’t have a panini press.

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2 thoughts on “Roasted Veggie Panini

  1. Yum. May I recommend spreading red onion mayo on it? I’ve been putting it on everything lately. Toss 1 chopped onion, 2 tsp olive oil, and salt and pepper on a baking sheet and roast for 25-30 minutes in the oven until soft. Toss them in a food processor, add a cup of mayo, and pulse until smooth. It’s SO good. 🙂

    • Ooh, that sounds awesome. I will definitely try it. I do something similar with poblanos (via Emeril) – roast and peel a couple poblanos, blend with a cup of mayo and a little lime juice and some garlic.

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