Prefer herbed foccacia or ciabatta? Go ahead and replace the whole-wheat. Great on the side no matter what kind of bread: potato chips or onion rings.
Serves 1
Prep Time 10 minutes
Cooking Time 15 minutes
Ingredients:
3 slices whole-wheat bread
1 tablespoon butter
1 cup extra virgin olive oil
half a zucchini, thinly sliced lengthwise
half an eggplant, thinly sliced lengthwise
half a red bell pepper, sliced
half a green bell pepper, sliced
2 red onions, sliced
1/4 teaspoon fresh thyme and rosemary, finely minced
salt and pepper to taste
2 tablespoons sundried tomatoes in oil
1/4 teaspoon lemon juice
2 tablespoons pesto
Procedure:
1 Spread butter on one side of each bread and toast.
2 Place all vegetables in a big mixing bowl. Pour in oil and minced herbs. Season to taste and toss well together using both hands.
3 Grill vegetables until done and grill marks form. Set aside.
4 In a blender, purée sun dried tomatoes and add lemon juice.
5 Arrange toasted and buttered bread slices in a row. Spread sun dried tomato on the unbuttered side of the first slice. Top with grilled vegetables. Spread pesto on the buttered side of the second slice, and cover the vegetables with this. On this slice, spread sun dried tomato pesto. Top with more grilled vegetables. Spread pesto on the unbuttered side of the third slice and cover the vegetables with this.
6 Place sandwich on a panini griller to warm, or use a toothpick to hold sandwich together.
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