Portobello, Eggplant, and Roasted Red Pepper Panini

Name: Portobello, Eggplant, and Roasted Red Pepper Panini
Cook time: 20 min
Yield: 4 sandwiches
Cuisine: United Kingdom
Ingredients: 2 medium red bell peppers; 4 medium portobello mushroom caps; 1 cup fat-free balsamic vinaigrette; 4 (1/2 inch thick) slices eggplant, peeled; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 teaspoons grated Parmesan cheese; 8 slices focaccia bread; ¼ cup fat free ranch dressing; 4 thin slices Swiss cheese; 4 thin slices Asiago cheese

Tangy three cheese and Mediterranean vegetable panini.

INGRIDIENT

2 medium red bell peppers

4 medium portobello mushroom caps

1 cup fat-free balsamic vinaigrette

4 (1/2 inch thick) slices eggplant, peeled

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons grated Parmesan cheese

8 slices focaccia bread

¼ cup fat free ranch dressing

4 thin slices Swiss cheese

4 thin slices Asiago cheese

DIRECTION

Step: 1

Preheat the oven’s broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.

Step: 2

Cut peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-sides down onto the prepared baking sheet.

Step: 3

Cook peppers under the preheated broiler until the skin has blackened and blistered, about 5 minutes.

Step: 4

While peppers are cooking, place portobello mushroom caps into a resealable plastic bag. Pour in balsamic vinaigrette, squeeze out excess air, and seal. Marinate in the refrigerator, 8 hours to overnight.

Step: 5

Remove blackened peppers from the oven, transfer to a bowl, and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Once cool, remove and discard skins. Refrigerate 8 hours to overnight.

Step: 6

The following day, preheat an electric double-sided grill (such as George Foreman®) according to manufacturers' directions. Sprinkle eggplant slices with garlic powder and onion powder.

Step: 7

Remove portobello mushrooms from the marinade, and discard the remaining marinade. Cook on the preheated grill until tender, 4 to 5 minutes. Cook eggplant slices on the preheated grill until tender, 4 to 5 minutes. Remove, set onto a plate, and sprinkle with Parmesan cheese. Set aside.

Step: 8

To assemble the sandwiches, spread all 8 slices of focaccia bread with a thin layer of ranch dressing. Layer 1/2 of the bread slices with a slice of Swiss cheese, an eggplant slice, a roasted pepper half, a portobello mushroom cap, and a slice of Asiago cheese. Top with the remaining bread.

Step: 9

Spray the double-sided grill with cooking spray, and cook the sandwiches until the cheese has melted, the sandwiches are hot in the center, and the bread is golden brown, 4 to 5 minutes.

NUTRITION FACT

Per Serving: 679 calories; protein 28.1g; carbohydrates 100.5g; fat 19g; cholesterol 45.9mg; sodium 1778.5mg.

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