SEARCH
More 1 Photos

Portobello, Eggplant, and Roasted Red Pepper Panini Recipe

Recipe by: emariejon

"Tangy three cheese and Mediterranean vegetable panini."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep40 m
  • Cook20 m
  • Ready In9 h
  • 1Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  • 2Cut 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.
  • 3Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. 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.
  • 4Place 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.
  • 5The following day, preheat an electric double sided grill (such as George Foreman(R) grill) according to manufacturers' directions. Sprinkle the eggplant slices with garlic powder and onion powder.
  • 6Remove 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. Remove, set onto a plate, and sprinkle with Parmesan cheese. Set aside.
  • 7To assemble the sandwiches, spread each slice of focaccia with ranch dressing. Place a slice of cheese on each piece of bread. Place the eggplant slices, roasted peppers, and a portobello mushroom onto four of the slices of bread. Top with the remaining bread.
  • 8Spray 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.
Footnotes
  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Ingredients
  • 4 servings
  • 679 cals
  • 2 red bell peppers
  • 4 portobello mushroom caps
  • 1 cup fat-free balsamic vinaigrette
  • 4 (1/2 inch thick) slices eggplant, peeled
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons grated Parmesan cheese
  • 8 slices focaccia bread
  • 1/4 cup fat free ranch dressing
  • 4 thin slices Swiss cheese
  • 4 thin slices Asiago cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    679
    34%
  • Fat:
    19
    29%
  • Carbs:
    100.5
    32%
  • Protein:
    28.1
    56%
  • Cholesterol:
    46
    15%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like