ROASTED VEGETABLES AND GOAT CHEESE PANINIS
The slight sweetness of the roasted vegetables with an aromatic pesto pairs well with a robust goat cheese for this classic Italian sandwich.
Ingredients:
4 large pieces roasted red pepper
8 pieces roasted zucchini
1/4 cup (125 ml) roasted onions
1 cup (250 mlL) crumbled goat cheese
8 slices multigrain bread
2 Tbsp. (30 ml) olive oil
Directions:
Preheat oven to 450F.
To roast the vegetables, slice them into large chunks and lay out the peppers and onions in a roasting pan.Drizzle with a little olive oil & garlic powder. Cook, uncovered for about 20 minutes. Put the zucchini in for the last 10 minutes & toss with the peppers and onions to coat with the oil, as it cooks quite quickly. You can make a batch of these ahead of time & use them warm in the sandwiches.
Crumble the cheese onto each slice of bread. Divide peppers, zucchini and onions over 4 of the slices of bread.
Brush sandwiches with a little olive oil and grill in pan or in a panini press until golden and cheese is melted.
Makes 4 sandwiches.
TIP: You could substitute an equal amount of any of the many varieties of Ontario goat cheese (i.e. Brie, mozzarella, chevre, gouda)
