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Ingredientes
- 1 x Sweet red pepper spilt, seeded, half cut into thirds
- 1 x Green zucchini - (abt 1/3 lb) cut into long slices
- 1 x Asian eggplant - (abt 1/3 lb) cut into long strips
- 4 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1 x thin Ficelle or possibly baguette French bread
- 1 lb Fresh mozzarella or possibly fontina cheese sliced into thin even slices
- 1/4 c. Basil leaves Balsamic vinegar Fresh herbs
Direcciones
- Brush the vegetables lightly with oil, season with salt and pepper and grill over medium-high heat. Allow the vegetables to color well, remove from the grill and cold for several min. remove any blackened skin from the peppers.
- Meanwhile, slice the bread open lengthwise and brush the inside lightly with oil. Grill the inside of the bread quickly and remove.
- Assemble the still hot sandwich by alternating layers of vegetables, cheese, basil and then sprinkle on any remaining oil and a few drops of vinegar. Sprinkle on any herbs desired, tightly wrap with sandwich paper and slice into 4-inch lengths.
- This recipe yields 4 panini.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 4 servings | |
| Calories 370 | |
| Calories from Fat 225 | 61% |
| Total Fat 25.61g | 32% |
| Saturated Fat 14.96g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 718mg | 30% |
| Potassium 424mg | 12% |
| Total Carbs 9.35g | 2% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.16g | 3% |
| Protein 26.67g | 43% |
