Vegetable Panini

Sunday, February 26, 2012

The strongly-flavored feta cheese adds tremendous flavor to this roasted vegetable panini.

Prep Time: 10?minutes

Cook Time: 8?minutes

Total Time: 18?minutes


  • 2 tsp olive oil
  • 1 garlic clove, minced fine
  • 1 cup thinly sliced red onion
  • 1 cup peeled, thinly sliced zucchini
  • 1 cup sliced portabella mushroom
  • 1 tsp red wine vinegar
  • 1/8 tsp salt
  • 4 oz. crumbled feta cheese
  • 8 1-oz. slices italian bread


1. Heat a medium-sized skillet over medium-high heat. Add the garlic and onion, and cook for 2 minutes. Add the zucchini and mushroom, and cook an additional 4 minutes, or until the vegetables are tender. Stir in the red wine vinegar and salt.

2. Heat a two-sided skillet or panini press. Top 4 slices of the bread evenly with the vegetable mixture, and 1 oz. of feta cheese. Top each panini with 1 slice of bread, and grill for about 4 minutes, or until the cheese is melted and the bread is crisp.

Serves 4

Per Serving Calories 230

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