Thursday, March 20, 2014

grilled vegetable panini... 30 minutes

the goods:

1/2 cup olive oil
1/4 cup plus 2 tablespoons balsamic vinegar
1 yellow squash, cut into thick diagonal slices
1 zucchini, cut into thick diagonal slices
1 red bell pepper, seeded and cut into large chunks
1 yellow bell pepper, seeded and cut into large chunks
2 cups sliced button mushrooms
5 tablespoons butter
2 roma tomatoes, sliced
1/4 cup mayonnaise
1/4 cup hot pepper jelly
12 to 16 sliced pepper jack cheese
8 slices sourdough bread

Make the marinade for the vegetables by combining the olive oil and 1/4 cup balsamic vinegar in a large bowl. Add salt and pepper to taste and mix together. Throw the squash, zucchini, and peppers into the bowl and toss to coat. Set aside. In a small skillet over medium-high heat, saute the mushrooms in 1 tablespoon of butter and remaining 2 tablespoons balsamic vinegar until golden brown, about 5 minutes. Transfer to a plate and set aside. Grill the vegetables on both sides over high heat until golden brown and tender, about 5 minutes. While the vegetables are grilling, toss the tomato slices in the marinade. For the panini spread, combine the mayonnaise and pepper jelly. Stir to combine.

To assemble the sandwiches, spread each piece of bread with spread. Place 1 to 2 slices of cheese on bread. Layer on zucchini, mushrooms, peppers, tomatoes, and squash. Top with another slice of cheese and bread. Spread the outside of the bread with butter and cook in a panini press until golden brown and cheese is melted. If you are like me and don't own a panini press, cook sandwiches in a grill pan with a heavy skillet placed on top.

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