Roasted vegetable panini
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | White bloomer |
| 500 | grams | Mozzarella |
| 2 | Aubergines; sliced and | |
| ; chargrilled | ||
| 2 | Courgettes; sliced and | |
| ; chargrilled | ||
| 2 | Red onions; sliced and | |
| ; chargrilled | ||
| 3 | Red peppers; roasted and skinned | |
| 2 | Green peppers; roasted and skinned | |
| 2 | Yellow peppers; roasted and skinned | |
| Pepperola | ||
| Tapenade | ||
| Fresh basil | ||
| 1 | can | Cannelloni beans |
| 1 | Green chilli | |
| Rocket leaves | ||
| Olive oil | ||
| Red wine vinegar | ||
Directions
Hollow the bloomer out and layer with all the vegetables, mozzarella, pepperola and tapenade, seasoning and adding a bit of virgin olive oil to each layer. Cover with cling film and refrigerate for about a day, slice through and serve with a bean salad.
Bean salad - dice all the remaining vegetables and mix with diced green chilli and a tin of drained cannelloni beans.
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Carlton Food Network
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