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Рецепт Grilled Veggie Panini
by Food Wine Thyme

Happy Wednesday Everyone!

I hope your life is a little less chaotic than mine right now. The kitchen construction is coming together great and we are hoping that within the next two weeks the construction will be over. I think I have watched more decorating and renovating shows in the last week than I have in my entire life. It’s been HGTV and DIY galore in my house. I feel as if I know everything there is to know about renovating and even contemplated a career change. No, not really. On the contrary, I never want to deal with a major remodel EVER again.

A few weeks back in one of my weekly WIAW posts I shared a photo of a Grilled Veggie Panini. Since the grilling season is upon us I would like to share it.

This is a simple dinner idea. You can use leftover vegetables or grill them the same day. I used leftovers.

The night before I made this Panini I grilled zucchini, eggplant and onions for a salad to go along with fish. I had made more than we needed that night and used the rest to make this fantastic sandwich for dinner the following day.

Smart planning = Quick, fresh, delicious dinner in no time!

Grilled Veggie Panini

Author: Kathy Steger

Serves: 2

Preheat grill pan.

Brush veggie slices with olive oil, season with salt and pepper

Grill about 3 minutes on each side. Set aside to cool.

Once cooled, slice in half

Spread mustard on ciabatta, top with sliced veggies and cheese

Cook about 5 minutes in a panini press.

3.2.1753

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