Receta Grilled Veggie Panini
Happy Wednesday Everyone!
I hope your life is a little less chaotic than mine right now. The kitchen construction is coming together great and we are hoping that within the next two weeks the construction will be over. I think I have watched more decorating and renovating shows in the last week than I have in my entire life. It’s been HGTV and DIY galore in my house. I feel as if I know everything there is to know about renovating and even contemplated a career change. No, not really. On the contrary, I never want to deal with a major remodel EVER again.
A few weeks back in one of my weekly WIAW posts I shared a photo of a Grilled Veggie Panini. Since the grilling season is upon us I would like to share it.
This is a simple dinner idea. You can use leftover vegetables or grill them the same day. I used leftovers.
The night before I made this Panini I grilled zucchini, eggplant and onions for a salad to go along with fish. I had made more than we needed that night and used the rest to make this fantastic sandwich for dinner the following day.
Smart planning = Quick, fresh, delicious dinner in no time!
Grilled Veggie Panini
Author: Kathy Steger
Serves: 2
- 1 zucchini, sliced longways
- 1 small eggplant, sliced longways
- 5 asparagus spears
- 6 havarti cheese slices
- spicy brown mustard
- ½ loaf ciabatta bread, sliced in half longways
- salt & pepper
- 1 tbsp olive oil
Preheat grill pan.
Brush veggie slices with olive oil, season with salt and pepper
Grill about 3 minutes on each side. Set aside to cool.
Once cooled, slice in half
Spread mustard on ciabatta, top with sliced veggies and cheese
Cook about 5 minutes in a panini press.
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