Description
Loaded with zucchini, bell peppers and red onion and topped with mozzarella and an Italian herb olive oil spread. Yum!
Ingredients
- FOR THE ITALIAN HERB OIL:
- ½ teaspoons Dried Parsley
- ½ teaspoons Dried Oregano
- ⅛ teaspoons Onion Powder
- ⅛ teaspoons Garlic Powder
- 1 pinch Red Pepper Flakes
- 1 pinch Salt
- 2 teaspoons Extra Virgin Olive Oil
- FOR THE PANINI:
- ½ whole Medium Red Onion, Thinly Sliced
- 1 whole Medium Zucchini, Thinly Sliced Lengthwise
- 3 cups Bell Peppers (mix Of Yellow, Red And Orange) Quartered
- 1 Tablespoon Olive Oil
- Italian Herb Oil, Recipe Follows
- ½ whole Baguette, Cut Into Two Sandwich Sized Sections
- 6 slices Thinly-Sliced Mozzarella
- Salt And Pepper, to taste
Preparation
For the Italian herb oil:
Combine all of the ingredients in a small bowl. Set aside at room temperature until ready to use.
For the panini:
Preheat your cast iron grill pan or grill to medium-high heat. Toss red onion, zucchini and bell peppers in the olive oil until coated. Season with salt and pepper.
Add vegetables to the hot grill or grill pan and cook until caramelized and tender. This takes about 5 minutes on each side. Take veggies off of the grill. Don’t turn off the grill.
To assemble your sandwich start by smearing the Italian herb oil on the inside of each baguette. Next layer each sandwich with grilled vegetables and top with sliced mozzarella. Put the top on each sandwich. Place sandwich back on the grill and cook until cheese has melted, 2-3 minutes on each side. If you have one, weigh the sandwich down with a cast iron skillet or a brick covered in aluminum foil. You can also use a cast iron burger press.
