The Recipes

Roasted Vegetable Panini

Even when I'm making a sandwich, I like to remember one of the cardinal rules of making a dish great: contrast in texture.  You don't want all mushy ingredients, so I took the soft roasted vegetables and paired them with crisp, fresh ingredients.

Roasted Vegetable Panini


- a few slices of baby eggplant
- a few slices of summer squash
- 1 slice of red onion
- 1 slice of a beefsteak tomato
- 1/4 c. crisp arugula
- 1 T. curried mustard
- 1 tsp. olive oil
- 1 tsp. red wine vinegar
- 1 tsp. dried oregano
- 2 slices of bread of your choice
- salt
- pepper

Whisk together the vinegar, oregano and mustard.  Slowly whisk the oil in.  Season with salt and pepper to taste.  Drizzle the vinaigrette on each piece of bread.  Stack the ingredients and close the sandwich.  I have a panini maker, but you can easily make this sandwich in a sautee pan by putting a weight on top of the sandwich.

Easy peasy!