Tuesday, July 5, 2011

Veggie Paninis

I'm so in love with these it's not even funny. Ever since I've gotten the idea to put one together it became one of my favorite things to make and eat. I make these about twice a month now but I'm sometimes tempted to make them ever more. All of the flavors go so well together! 


I'm not specific on portion sizes when it comes to this recipe, but I usually make enough for 3-4 servings. You can add or take away however much of the ingredients that you like.



 
Veggie Paninis

red pepper, roasted and cut into strips
zucchini, cut lengthwise
red onion, sliced
mushrooms, sliced
asparagus, ends trimmed
sun-dried tomatoes, chopped
marinated artichokes, chopped
olive oil
pesto mayo {recipe below}
goat cheese
sandwich rolls, you can use what you like



  • Turn on the broiler and place the red pepper on the top rack. Meanwhile, cut the zucchini, red onion, mushrooms. Trim the ends of the asparagus as well.
  • Keep an eye on the red pepper, you want the skin to be almost completely black so that you can peel it off easily. Once it's like this, take it out and set it in a bowl and cover it with plastic wrap for 5 minutes.
  • Chop the sun-dried tomatoes and artichokes. The pepper should be good to peel now, so do that and cut it into strips.
  • I usually use a George Foreman grill to cook my vegetables on. I put a little bit of olive oil on the vegetables so that they cook nicely. Grill the zucchini, red onions, mushrooms and asparagus {all separately}. Once you're done with that, clean the grill and get it ready for pressing the sandwiches.
  • Cut the rolls lengthwise but not all the way through. Spread on the pesto mayo and break up the goat cheese and sprinkle it on top.
  • Now layer the vegetables on top of that until you feel that you have enough of each. Don't put too much or you won't be able to close it.
  • Place on the grill and close the lid, they will take about 5-6 minutes. You can turn them if you want to make different grill marks. Once they are finished, let them sit for a minute and cut on a diagonal.


Pesto Mayo:

mayonnaise

  •  Combine the ingredients until mixed thoroughly.



You can serve these with a side salad if you want but because they are so filling, I usually just serve them without anything. 

Enjoy!


Ashley