Panini Summer Vegetables Bake – Culinary Ginger

You don’t need a luxury panini press to enjoy the panini of my summer vegetables – just a hot pan and something heavy to press it or grill. Delicious roasted sandwich with grilled vegetables such as eggplant peprika (eggplant), and zucchini (cukini), coated with melty cheese and the distribution of dried pesto tomatoes, this sandwich is summer in every bite.

Ingredients

• Dry tomatoes in olive oil
• Garlic
• Basil
• Eggplant/Eggplant
• Red Paprika Bell
• Zucchini/Courgette
• Olive oil
• Salt
• Black pepper
• Oregano
• Provolone
• Bread

What is Panini?

Panini (plural; single in Italian: Panino) is a roasted or roast Italian sandwich, usually made with Italian bread such as Ciabatta or Focaccia. It is filled with ingredients such as meat, cheese, vegetables, and spread, then pressed and roasted to make sandwiches that are warm, crispy, and melty.

Best Bread For Panini

1. Ciabatta – a light crispy crust with a soft and spacious interior; Panini Bread Classic.
2. Focaccia – Herby, rich, and a little chewy; Adding extraordinary taste and texture.
3. Sourdough – sharp and firm; Beautifully grill and add characters.
4. Baguette (split in two) – crispy and solid; Ideal for warm patches.
5. Italian bread – soft but sturdy enough to hold the patches; Good All-Around option.
6. Multifrain or whole wheat – For a healthier twist, make sure it is not too soft or maybe wet.

Bread to avoid

Avoid soft sandwich bread – tends to be too much and can’t stand baking. Choose something with structure and crust.

Dry tomato spread

Dry tomatoes are one of my favorite ways to add a sweet taste to many dishes. By turning it into a pesto (picture above), I use it in my roasted vegetable pasta salad – or as a secret weapon in this hummus and grilled vegetable cheese, spread it right to the bread.

Summer vegetables

For Panini, this summer and summer vegetable that is inspired by Italy, I like to use fat eggplant, zucchini summer (cukini) and roasted paprika. All are only seasoned with salt, pepper, and dry oregano and oil from dry tomatoes.

Baking vegetables

This can be done in your outdoor grill, or on the stove using a grill pan. This is the perfect way to bring summer flavor to this luxurious grilled cheese (or toast as we call in England).

Bake eggplant/eggplant

The best is to get rid of eggplant skin for this recipe. When I made this panini without peeling eggplant, I found that the skin became hard and you finally pulled the eggplant out of the sandwich when you bite.

Also, the eggplant iris is quite thick, because it loses a lot of humidity when cooking and can be very thin. I cut the paprika into pieces to pieces for the same reason – it could shrink and sneak out easily.

Best Cheese For Panini

For this recipe, I recommend provolone creamy – it completes vegetables and melts beautifully. Mozzarella is also one of the best melting cheese, but because it doesn’t have much flavor, I will choose Havarti or a light cheddar instead.

Tip Bonus

Mix cheese! For example, Mozzarella + Cheddar gives you melting + taste. Or Provolone + Gruyère for rich and tasty combo.

No Panini maker? Does not matter

You don’t need a panini maker for this sandwich; You can use your indoor or outdoor grill (which gives a good grill on the bread). If you don’t have a grill, a heavy pan or pan functioning like when you make grilled cheese. If you don’t have a grill, just saute the vegetables in the pan before assembling and cooking panini.

Variation and optional replacement

• Add grilled onions or portobello mushrooms for extra taste and fat bites.
• If you don’t want to make a dried tomato pesto, use pesto basil purchased at a store or homemade instead.
• Hummus also makes a delicious alternative spread.

If you make Panini summer my baked vegetables, please leave the star ranking on the recipe card. You can also leave a comment or ask the questions below.