Tuesday, July 17, 2012

Roasted Summer Veggie & Goat Cheese Panini

My summer lunches are pretty much salads, panini and more salads, and more panini! Easy peasy... and delicious!

There isn't much of a recipe here. Just get a bunch of your favorite summer vegetables. Bonus point if they come from your own backyard! Okay, farmers markets are good too. Zucchini, summer squash, red/orange/yellow bell peppers, eggplant, whatever you have on hand. Dice them up, spray them with olive oil, and dried herbs (thyme, rosemary or oregano), roast them in a 450°F/230°C oven for 30 minutes. You can do this ahead of time. I always make a huge batch (at night, when it's cooler outside!) and store leftovers in the fridge.

When ready for lunch, sprinkle or spread goat cheese  (feta works too) on a slice of bread, add a nice portion of roasted veggies, season with freshly ground pepper and top with another slice of bread. Brush both sides of the sandwich with a little olive oil. Grill in a panini press (or use a grilling pan) until the bread is golden brown and the cheese melts. Transfer to a plate and serve right away. Enjoy!

Other panini ideas:
- Giada's Prosciutto, Spinach and Fontina Panini
- Giada's Tuna and Artichoke Panini
- Closet Cooking's Fig and Brie Panini
- Pioneer Woman's Grilled Chicken and Roasted Red Pepper Panini
- WholeFoods' Cuban-Style Panini

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