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Home » Sandwiches » Roasted Vegetable Panini

Roasted Vegetable Panini

February 16, 2009 · WCC Administr@tr · 8 Comments

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!

Roasted Vegetable Panini
original Joelen recipedsc00791-3513711

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
cooking spray

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.

dsc00790-4305196

Sandwiches, Vegetarian

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Comments

  1. Anonymous says

    February 17, 2009 at 3:11 am

    Mmm, I love roasted vegetables. Looks great!

    Reply
  2. Megan says

    February 17, 2009 at 4:32 am

    The only way I cook veg’s is by roasting them. The kids love them that way – and they really taste great! I should try making panini’s next time, I’ll bet they would love them for lunch.

    Reply
  3. vanillasugarblog says

    February 17, 2009 at 3:33 pm

    I would eat this for breakfast! It looks soooooo good!

    Reply
  4. Kimberly Johnson says

    February 17, 2009 at 5:44 pm

    Your sandwiches look wonderful! What a brilliant idea to use english muffins! I can’t wait to try these!

    Reply
  5. Anonymous says

    February 17, 2009 at 9:17 pm

    I love the flavors of roasted vegetables – especially on panini!

    Reply
  6. Molly Jean says

    February 18, 2009 at 1:21 am

    Ummm hello beautiful. I want to eat you for breakfast, lunch AND dinner. This looks insanely good!

    Reply
  7. ashley says

    February 18, 2009 at 4:32 pm

    looks fabulous!

    Reply
  8. Oggi says

    February 18, 2009 at 9:03 pm

    This is my kind of sandwich!

    Reply

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Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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