Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Grilled Vegetable and Cheese Panini
| 1 medium zucchini, sliced in half and then lengthwise into sections |
| 1 yellow squash, sliced into sections, lengthwise |
| 1 red pepper, cut into four sections and flattened |
| 4 slices onion, fairly thick |
| 1 baguette (or bread ¾" thick), sliced in half, then sliced open |
| Olive oil for seasoning vegetables and putting on bread |
| Spicy mustard or olive tapenade from Williams Sonoma |
| Pinch of Herbs or Herbes de Provence |
| Garlic Salt |
| Feta Cheese |
Panini Maker
Slice and layout all vegetables. Brush with olive oil (or spray with Pam) and sprinkle with seasonings. Turn over and repeat on other side. Place on preheated Panini press and cook 2 minutes; remove; do another batch until finished.
When all are cooked, slice bread, spread with mustard or tapenade, layer with vegetables and top with cheese. Baste both sides of the bread or baguette, and then cook 5-7 minutes in the Panini press. Slice on the diagonal and serve.
NOTE: I found this in a Williams-Sonoma catalog on a page with a Panini press. It called for Eggplant, but my husband isn’t a fan, so I substituted yellow squash. It also called for spreading an olive tapenade on the bread. However, I have some wonderful mustard (the recipe which is elsewhere on this site) which I keep made for us. It is nice and spicy and is wonderful on grilled vegetables. It also called for Abbaye de Belloc or other sheep’s milk cheese, thinly sliced; but I had feta and just used that.