Roasted vegetable panini

Yield: 1 servings

Measure Ingredient
1 small White bloomer
500 grams Mozzarella
2 \N Aubergines; sliced and
\N \N ; chargrilled
2 \N Courgettes; sliced and
\N \N ; chargrilled
2 \N Red onions; sliced and
\N \N ; chargrilled
3 \N Red peppers; roasted and skinned
2 \N Green peppers; roasted and skinned
2 \N Yellow peppers; roasted and skinned
\N \N Pepperola
\N \N Tapenade
\N \N Fresh basil
1 can Cannelloni beans
1 \N Green chilli
\N \N Rocket leaves
\N \N Olive oil
\N \N 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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