Roasted Veggie Panini

By dette

Ingredients

• 2 zucchini, thickly sliced
• 1 yellow squash, thickly sliced
• 8-oz. pkg. portabella mushrooms
• 2 t. olive oil, divided
• 1 t. balsamic vinegar
• 1 sweet onion, sliced
• 1 loaf sourdough bread, sliced
• 4 T. olive tapénade
• 1 red pepper, thickly sliced
• 1 green pepper, thickly sliced
• 1 yellow pepper, thickly sliced
• 1 c. spinach leaves
• 2 roma tomatoes, sliced
• 4 slices provolone cheese

Details

Servings 4
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

Combine zucchini, squash and mushrooms in a large bowl; toss with one teaspoon olive oil and vinegar. Grill or broil until roasted; set aside. Caramelize onion in remaining olive oil in a skillet over medium heat; set aside. Spread tops and bottoms of bread slices with olive tapénade; layer fillings evenly on half the bread slices. Top with remaining bread slices; grill or broil lightly on both sides. Makes 4