With a fridge full of colorful vegetables, I decided to roast a few to create tasty roasted vegetable paninis to enjoy with the butternut squash bisque I made. Roasting vegetables is so incredibly easy and the flavors of the vegetables really shine through. You just might be surprised how much you’ll like vegetables when roasted and stuffed between two slices of bread!
1 Japanese eggplant
1 medium zucchini
1 red sweet pepper
1 orange sweet mini pepper
1 yellow sweet mini pepper
1/2 medium yellow or red onion
1 tablespoon extra virgin olive oil
1/2 tablespoon garlic salt
freshly ground pepper to taste
1 teaspoon fresh thyme
1 tablespoon balsamic vinegar
2 whole wheat english muffins
Preheat your oven to 375 degrees.
Cut off the top stem of the eggplant and slice eggplant lengthwise in thirds; then cut each third in half; set aside.
Cut off the top stem of the zucchini and slice zucchini lengthwise in thirds; then cut each third in half; set aside.
Cut off the top stem of each sweet pepper and cut in half lengthwise; remove seeds and set aside.
Slice onion in slivers; set aside.
Combine all the prepped vegetables in a bowl and drizzle with extra virgin olive oil. Add seasonings/spices to the vegetables and toss.
Place seasoned vegetables on a baking sheet and bake in the preheated oven for 20-30 minutes until roasted through. Remove vegetables from oven and place in a bowl. Drizzle with balsamic vinegar.
Fill each english muffin sandwich with roasted vegetables. Spray the tops of the prepared sandwiches with cooking spray.
Heat your grill pan and once hot, place the sandwich onto the grill pan with the sprayed side down on the pan; press with grill press. Spray the tops of the prepared sandwiches with cooking spray.
Toast/grill to your preference.
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