Portobello, Eggplant, and Roasted Red Pepper Panini

Name: Portobello, Eggplant, and Roasted Red Pepper Panini
Prep time: 9 h
Cook time: 9 h
Total time: 9 h
Yield: 4
Cuisine: Global
Ingredients: 4 slices thin slices Asiago cheese; 8 slices focaccia bread; 4 slices (1/2 inch thick) eggplant, peeled; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 teaspoons grated Parmesan cheese; 4 portobello mushroom caps; 2 red bell peppers

Portobello, Eggplant, and Roasted Red Pepper Panini requires about 9 hours from start to finish. One portion of this dish contains about 9g of protein, 3g of fat, and a total of 209 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up bell peppers, portobello mushroom caps, eggplant, and a few other things to make it today.

Instructions

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet.

Ingredients you will need

Peppers

Seeds

Ribs

Equipment you will use

Baking Sheet

Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes.

Ingredients you will need

Peppers

Equipment you will use

Broiler

Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Refrigerate overnight.

Ingredients you will need

Peppers

Wrap

Equipment you will use

Plastic Wrap

Bowl

Place the portobello mushroom caps into a resealable plastic bag, and pour in the balsamic vinaigrette. Squeeze out excess air, and seal. Marinate overnight in the refrigerator.

Ingredients you will need

Portobello Mushroom Caps

Balsamic Vinaigrette

Equipment you will use

Ziploc Bags

The following day, preheat an electric double sided grill (such as George Foreman® grill) according to manufacturers' directions.

Equipment you will use

Grill

Sprinkle the eggplant slices with garlic powder and onion powder.

Ingredients you will need

Garlic Powder

Onion Powder

Eggplant

Remove the portobello mushrooms from the marinade, and discard the remaining marinade. Cook on the preheated grill until tender 4 to 5 minutes. Cook the eggplant slices on the preheated grill until tender 4 to 5 minutes.

Ingredients you will need

Portobello Mushrooms

Eggplant

Marinade

Equipment you will use

Grill

Remove, set onto a plate, and sprinkle with Parmesan cheese. Set aside.

Ingredients you will need

Parmesan

To assemble the sandwiches, spread each slice of focaccia with ranch dressing.

Ingredients you will need

Ranch Dressing

Focaccia

Spread

Place a slice of cheese on each piece of bread.

Ingredients you will need

Cheese

Bread

Place the eggplant slices, roasted peppers, and a portobello mushroom onto four of the slices of bread. Top with the remaining bread.

Ingredients you will need

Eggplant

Mushrooms

Peppers

Bread

Spray the double sided grill with cooking spray, and cook the sandwiches until the cheese has melted, the sandwiches are hot in the center, and the bread is golden brown, 4 to 5 minutes.

Ingredients you will need

Cooking Spray