Description
Grilled panini bursting with roasted peppers and fresh vegetables. A simple, flavorful vegetarian lunch or light dinner.
Ingredients
Scale
- 2 panini (454 g) panini
- 2 onions (230 g) onions
- 6 cherry tomatoes (113 g) cherry tomatoes
- 6 fresh basil leaves fresh basil leaves
- 2 mint leaves (optional) mint leaves
- the juice of 1 organic lemon (1 tbsp) the juice of 1 organic lemon
- oregano to taste oregano
- sea salt to taste sea salt
- 4 peppers (227 g) peppers
- extra virgin olive oil to taste extra virgin olive oil
Instructions
- Wash and clean the onions and tomatoes. Cut the onions into strips and the cherry tomatoes in half. Pour the vegetables into a bowl and season with extra virgin olive oil, fresh basil leaves, mint leaves, a pinch of salt, oregano to taste, and the juice of one lemon. Set aside.
- Cook the peppers in the oven at 350°F (180°C) for 25-30 minutes. Once cooked, remove the skin, cut the peppers into strips, and mix them with the prepared vegetables.
- Let stand for at least 15 minutes.
- Cut the panini in half and fill with vegetables.
Notes
- For optimal grilling, use a panini press or heavy skillet over medium heat.
- Roasted red peppers add sweetness; feel free to use jarred roasted peppers if short on time.
- To prevent sogginess, assemble paninis just before grilling and avoid overfilling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sandwich
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 panini
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 5