When I got back from camping and unpacked on Sunday I made two things for the week; a big pot o’ soup and I chopped up a bunch of veggies and roasted them for random recipes. Those roasted veggies are where the idea for this Panini sprang from.
Don’t feel intimidated by the ingredient list. Just do this….next time you have the grill or oven on, throw some extra veggies in the pan and then let them cool. When you are ready for a quick lunch just whip them out with some crusty bread, whip up some dressing, press it and you’ve got yourself a Panini.
I made this on Sunday and Monday night and then for lunches the next few days. I just brought the cold veggies to work with the tomato and lettuce on top in a container, the bread in a baggie and the dressing in a sauce cup. At lunch I toasted the bread and assembled the sandwich. I swear it was even better cold. The veggies all caramel-y from the oven and the dressing is sweet and light and the crunch of the bread….don’t even get me started! Each bite was better than the next and with the jealous stares and comments I got I felt like I had won Top Chef or something.
**Thank you to a question from Nicole F. who stated the veggies were burned after 30 minutes, could they have been sliced too thinly?
My response is; yes, it depends on several things; the type of baking sheet, a dark, non-stick will take a lot longer to bake than a shiny metal, any hot spots in your oven (the top left part of my oven often is done before the other spots) and how thinly the veggies are sliced. I typically slice them about 1/3 inch thick (not exact as I quickly hand slice them, but this is my best guess.)
Roasted Vegetable Panini with Sweet Mustard Vinaigrette
Serves 5
Ingredients
Sweet Mustard Vinaigrette **
2 Tbsp Dijon mustard
2 Tbsp agave nectar
2 Tbsp champagne vinegar
1 Tbsp olive oil
Dash of sea salt
Vegetables (Amounts Estimated)
2 zucchini, sliced
2 summer squash, sliced
2 sweet onion, sliced
Handful grape tomatoes
5 Portobello mushrooms
Sea salt and fresh ground pepper
Garlic powder
Olive oil spray
10 slices Italian multigrain bread
2 large fresh tomatoes
Baby lettuce
Directions
1. Preheat oven to 350F. Spray three baking sheets with olive oil spray, lay vegetables evenly over trays; season with salt, pepper and garlic powder; bake for one hour, turning halfway through, or until vegetables begin to brown.
2. Meanwhile, mix vinaigrette ingredients and set aside.
3. Heat Panini press or George Foreman Grill. On each of five slices of bread place one of the roasted Portobellos and evenly divide the remaining vegetables. Top with the second five slices of bread. Spray with olive oil spray, press each sandwich until browned. Lift top slice of bread off, top with 2 slices of tomato and handful of baby lettuce, pour 1 tbsp of vinaigrette, replace top and serve immediately.
**You will have a bit of dressing left over.
Estimated Nutrition Information
5 Servings
Amount Per Serving
Calories 250.9
Total Fat 5.2 g
Saturated Fat 0.9 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 2.8 g
Cholesterol 0.0 mg
Sodium 442.0 mg
Potassium 834.5 mg
Total Carbohydrate 45.7 g
Dietary Fiber 7.2 g
Sugars 15.9 g
Protein 8.5 g
Vitamin A 43.1 %
Vitamin B-12 0.8 %
Vitamin B-6 24.0 %
Vitamin C 53.2 %
Vitamin D 0.0 %
Vitamin E 6.2 %
Calcium 9.0 %
Copper 20.5 %
Folate 38.6 %
Iron 18.0 %
Magnesium 17.0 %
Manganese 68.5 %
Niacin 23.1 %
Pantothenic Acid 10.7 %
Phosphorus 21.9 %
Riboflavin 28.0 %
Selenium 27.8 %
Thiamin 24.5 %
Zinc 8.9 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
