Project Description
Jump to recipeThis is a very quick and easy recipe anyone can do. Any of the ingredients can be substituted for your favorites and can be prepared well ahead of time.
(This recipe has been adapted from a version featured on Dita Holifield’s “Entertaining in Paradise” TV show and was originally developed by Chef Carol Nardello).
Vegetable Panini Recipe
February 13, 2015
Notes
Due to the nature of this recipe, we are unable to generate a nutrition facts label.
Ingredients
- 1 Large Portabello Mushroom Cap
- 2-3 slices Japanese Eggplant
- 2-3 slices Maui Onion
- 2-3 slices Red & Yellow Bell Peppers
- 1-2 slices Tomato
- 3-4 Spinach leaves
- 1 slice Smoked Gouda
- 2 tbsp. Feta
- 2-3 Basil leaves, julienned
- 1 Garlic clove, finely chopped
- Extra Virgin Olive Oil
- Bottle of Balsamic Vinaigrette
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 2 slices Sourdough Bread
- Garlic Aioli
Instructions
- Wash and remove the black gills from the Portobello mushroom cap.
- Marinate the whole mushrooms cap in the balsamic vinaigrette for a minimum of 2 hours. The caps should be well coated. Try to rotate in the marinade every so often, especially if the marinade does not cover your caps completely. Refrigerate.
- Preheat your oven to 350 degrees.
- In a sheet of foil, wrap the eggplant, onion and bell peppers with garlic and a splash of extra virgin olive oil. Put the wrapped veggies in a pan so to catch any oil that may spill out of the foil. Put in the oven until veggies are tender (about 10 mins.) After they are ready let cool and refrigerate until you are ready make your sandwiches.
- When you are ready to make your sandwiches, get your grill ready.
- Take each Portobello mushroom out of marinate. Lay flat on it’s cap side down and start layering beginning with the Gouda cheese (this will act as a glue for all the veggies). Finish with the Sliced tomato, spinach and finally the feta. You may add salt & pepper to the tomato if desired.
- Keep on the grill until the Gouda is warm and soft.
- Spread a garlic aioli on your toasted bread.
- Place your grilled mushroom cap on a slice of bread.
- Finish with some julienned basil and top with the other slice of bread.
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