Roasted vegetable panini

Yield: 1 servings

Measure 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
Fresh basil
1 can Cannelloni beans
1 Green chilli
Rocket leaves
Olive oil
Red wine vinegar

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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