Roasted Vegetable Panini

A short time ago my best friend Allison introduced me to the Starbucks Roasted Vegetable Panini.  When warmed and served with a cup of bold coffee this sandwich has quickly become one of my favorite fast breakfasts.

We hit the Starbucks yesterday on a sunny saturday afternoon and while I had already eaten breakfast when I saw Allison enjoying this delicious, crispy and steamy sandwich I set my sites on trying to recreate it at home.  So I bought zucchini, and eggplant and altered some ingredients to include bits I already had in the fridge and it turned out at least as good if not better than the Starbucks version!

Ciabatta Roll (or any other preferred fresh crusty bread)
2 tbsp. Olive oil
Cremini mushrooms
Roasted red peppers (I used jarred but if you want to make them go for it)
Kalamata olives
Parmiggiano Regiano (or another sharp cheese)

1. Heat a pan over medium-low heat
2. Slice zuchinni, eggplant and mushrooms about 1/3 inch thick (all pieces the same thickness)

3. Pour 1 tbsp Olive oil into pan
4. Cook eggplant, zucchini and mushrooms (in the pan) on both sides, one type at a time (aka eggplant first, then zucchini, then mushrooms) until they are softened and lightly browned

5. Toast ciabatta roll while heating vegetables through
6. Layer cooked vegetables one by one on one side of the toasted ciabatta

7. Chop the olives and dry them and the roasted red peppers on a paper towel
8. Place the olives and red pepper on the top of the other vegetables
9. Grate desired amount of cheese over the top of the olives and peppers

10. Place the other piece of the roll on top and enjoy the crisp, sharp bite of a home made roasted veggie sandwich

1 comment:

  1. omgggg that looks so goooood - make me one (without mushrooms and olives) and i'll be your best friend....oh wait ;)