Roasted garlic, fresh herbs and reduced balsamic vinegar are the secret ingredients (not so secret anymore, I guess!) that make these paninis so incredibly good.
1 – 2 zucchinis, sliced
4 – 6 cremini mushrooms or 1 portabello mushroom, sliced
1 – 2 red peppers, sliced
8 cherry tomatoes
Extra Virgin Olive Oil
6 cloves of garlic
Cheese(s) of your choice (I used Monterey Jack and medium cheddar for the recipe in the photo).
2/3 cup coarsely chopped fresh oregano
Reduced balsamic vinegar (very easy to make your own, instructions are below)
Sliced bread of your choice for 4 paninis (Ciabatta is my favourite and is used in the photo)
1. Place the zucchini, mushrooms, red peppers and cherry tomatoes in a bowl and coat completely with olive oil. Spread evenly on a baking sheet.
2. Wrap six 6 cloves of garlic in a small piece of aluminum foil. Place on the baking sheet beside the vegetables.
3. Roast in a preheated 400 degree Fahrenheit oven for 30 minutes, turning vegetables half way through.
4. Remove from oven. Set aside foil with the garlic and open to let it cool. Return the veggies back to the bowl you used to coat them with olive oil. Add the oregano and salt and pepper to taste. Stir thoroughly, return to cookie sheet, and place back in oven.
5. Roast for 10 more minutes and remove.
While the veggies are roasting for those final 10 minutes…
– Peel garlic and place cloves in a small bowl. Add 1 – 2 Tbsp of the butter and cream well with a spoon.
– Lay out the bread and coat one side of the bread for each sandwich with the garlic butter. Lay fresh basil leaves on top.
– Cover the other side of the bread for each panini with cheese. Lay fresh spinach leaves on top.
– Add the veggies to the panini. Drizzle with reduced balsamic vinegar. Close it up, butter both sides (non garlic butter) and toast in your Panini maker!
Serve with salad for a delicious, satisfying meal.
To reduce balsamic vinegar pour balsamic vinegar in a saucepan, bring to a boil, then simmer until it is reduced to 1/4 of what you started with. Takes approximately 20 minutes for 1 cup (1 cup of balsamic vinegar becomes 1/4 cup of reduced balsamic vinegar). You know it’s done when you dip in a spoon and the back of it stays coated with it.
Recipe by Donna Sales from the Hope Café Kitchen.