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.
- 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
- 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.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.