Yield: 4 servings
|1 \N||Sweet red pepper; spilt, seeded,|
|\N \N||Half cut into thirds|
|1 \N||Green zucchini - (abt 1/3 lb); cut into long slices|
|1 \N||Asian eggplant - (abt 1/3 lb); cut into long strips|
|4 tablespoons||Olive oil|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|1 \N||Thin Ficelle or baguette French bread|
|1 pounds||Fresh mozzarella or fontina cheese; sliced into thin|
|\N \N||Even slices|
|¼ cup||Basil leaves|
|\N \N||Balsamic vinegar|
|\N \N||Fresh herbs|
Brush the vegetables lightly with oil, season with salt and pepper and grill over medium-high heat. Allow the vegetables to color well, remove from the grill and cool for several minutes. remove any blackened skin from the peppers. Meanwhile, slice the bread open lengthwise and brush the inside lightly with oil. Grill the inside of the bread quickly and remove.
Assemble the still warm sandwich by alternating layers of vegetables, cheese, basil and then sprinkle on any remaining oil and a few drops of vinegar. Sprinkle on any herbs desired, tightly wrap with sandwich paper and slice into 4-inch lengths. This recipe yields 4 panini.
Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A22 broadcast 05-12-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.