A quick and fresh panini recipe with seasonal vegetables. The choice of bread is essential and makes the sandwich.
By Veronica Lavenia
A quick and fresh panini recipe with seasonal vegetables (from the family garden). Perfect for the summer. The choice of bread is essential and makes the difference. Prefer fresh, crisp bread, prepared with high quality flour (better if unrefined) and natural yeast.
Fresh Vegetable Panini
- Yield: 4 1x
Description
You the best bread you can find or make. It makes a huge difference.
Ingredients
Scale
- 2 panini (Italian style bread)
- 2 onions
- 6 cherry tomatoes
- 6 fresh basil leaves
- 2 mint leaves (optional)
- the juice of 1 organic lemon
- oregano to taste
- sea salt to taste
- 4 peppers
- extra virgin olive oil to taste
Instructions
- Wash and clean the onions and tomatoes. Cut the onions into strips and cherry tomatoes in two parts. Pour the vegetables into a bowl, season with an excellent Extra virgin olive oil, fresh basil leaves, meant leaves (both washed and dried), pinch of salt, oregano to taste, the juice of one lemon and set aside.
- Cook the peppers in the oven (180°C/ 350°/gas 4) for 25-30 minutes. Once cooked and warmed, remove the skin, cut peppers into strips and mix together with the vegetables prepared in advance.
- Let stand for at least 15 minutes.
- Cut the panini in half and stuffed with vegetables.
- Category: Main
- Cuisine: Italian
