Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Grilled Vegetable and Cheese Panini

Share
avatar
Lobo
Moderator
Moderator

Posts : 24874
Thanked : 1203
Join date : 2013-01-12

Grilled Vegetable and Cheese Panini

Post by Lobo on Thu 21 Jan 2016, 10:25 pm


Grilled Vegetable and Cheese Panini

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4
A mandoline makes it easy to cut the vegetables into thin, uniform slices for this grilled sandwich.



  • Printer Friendly Version






  • 221

Ingredients:


  • 1 Asian eggplant, cut into 8 slices, each 4 inches
      long and 1/4 inch thick
  • 2 small zucchini, cut lengthwise into 8 slices
      total, each 1/4 inch thick
  • 1 small red bell pepper, seeded and cut into 8 slices,
      each 1/4 inch thick
  • 3 Tbs. spring onion dipping oil, plus more for
      brushing
  • 1 1/2 tsp. herbes de Provence
  • Salt and freshly ground pepper, to taste
  • 8 slices country-style bread, each 3/4 inch thick
  • 6 Tbs. olive tapenade
  • 7 1/2 oz. Abbaye de Belloc or other sheeps milk
      cheese, thinly sliced

Related Recipes


  • Olive Tapenade with Crudités >


Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

Directions:

Preheat an electric panini press according to the manufacturers instructions.

In a bowl, stir together the eggplant, zucchini, bell pepper, the 3 Tbs. dipping oil, the herbes de Provence, salt and pepper. Working in batches, grill the vegetables on the preheated panini press, turning once, until tender, 1 to 2 minutes per side. Transfer to a plate.

Brush one side of each bread slice with dipping oil. Lay the slices, oiled side down, on a clean work surface. Spread each of 4 slices with 1 1/2 Tbs. tapenade. Top with 2 slices of each vegetable. Arrange the cheese on top, dividing evenly. Top each with one of the remaining bread slices, oiled side up.

Place the sandwiches on the preheated panini press and cook according to the manufacturers instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.

Transfer the sandwiches to a cutting board and cut in half. Serve immediately. Serves 4.
Williams-Sonoma Kitchen.

    Current date/time is Thu 22 Jun 2017, 9:22 am