Roasting vegetables changes them like no other. Vegetables contain small amount of sugar and the high heat used when roasting brings them out, so what you end up with is tender, sweet and slightly crunchy veggies. The roasted process does take time, but once you’ve chopped your vegetables, it’s just oven time.
Did you know: A panini can be made without a panini press, although you won’t get those classic grill marks. Put your sandwich in a nonstick skillet or on a griddle and put something heavy on top to smash it down, such as a heavy pan, a no 10 can of tomatoes or even a brick wrapped in foil. This makes the sandwich thin and crisp. Alternatively you can just use a spatula and press down as hard as you can, it might not be as crisp, but I will still be delicious.
Ingredients:
1 red pepper, thinly sliced
1/2 large eggplant, thinly sliced
1 zucchini, thinly sliced
1/2 red onion, thinly sliced
1 tsp Italian seasoning
1 tsp olive oil
2 slices mozzarella cheese
4 pieces thinly sliced Italian bread
Directions:
Lay veggies out on a sheet pan. Drizzle with olive oil and sprinkle with Italian seasoning. Roast in a 400ºF oven until soft and browned, checking every 10-15 minutes.
To assemble sandwiches:
Pile veggies on bread and top with cheese. Put in a panini press and cook until cheese is melted and bread is golden brown and crisp.
(makes 2 servings)
