Roasted Vegetable Panini With Smoked Mozzarella
1 Small eggplant
1 Red pepper
2 Portobello mushrooms
Salt and pepper
Fresh basil leaves
Smoked mozzarella slices
Crusty French or Italian bread
I had some left over vegetables from dinner the other night, so I'm making sandwiches and salad for this hot and humid evening. Our current cheese obsession is smoked mozzarella, which will be delicious with the roasted vegetables. If you don't have a panini press you can heat up on a frying pan or griddle and weigh down with a heavy pan.
Pre-heat oven to 425. Arrange vegetables on baking sheet and toss with olive oil, salt and pepper. Roast for 30-40 minutes. Let cool.
Cut bread into 6-8 inch sections and slice length-wise. Place basil leaves and a couple slices of the cheese on one piece of bread, then pile on the vegetables. Press down the other piece of bread and place on the hot panini press. Heat until cheese melts.
For the salad, I tossed greens with salt, pepper and some balsamic vinegar. The extra vinegar is great for dipping the sandwich in!
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- The Hungry Yuppie
- The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.