The Best Veggie Panini’s

Main Meals | May 16, 2016 | By

These veggie panini’s are stuffed with eggplant, zucchini, hummus, and brie cheese and are PERFECT for a summer night.

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Monday again. How fast do the weekends go by? I mean come on, throw us an extra day off or something. Even though this weekend was not overly busy for the two of us, it still flew. I am still getting used to not having the stress of homework every Sunday and I find myself feeling like I always need to be doing something. I’m sure I won’t be saying that when my most difficult semester starts in a couple months, so I guess I should stop complaining. 

Something about summer and the warmer weather makes me want fewer hot and hearty meals and more quick and easy light meals. These panini’s were inspired by a cute little place that I go to with my mom sometimes called The Tailored Tea. Maybe it was their homemade bread, but something about this panini is SO good. 

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When I decided to make these at home, I chose to roast the veggies I had in my house at the time, slather the bread with hummus, and toast it on the panini press. And with a side of sweet potato fries? Perfection. This particular batch I decided to add some brie cheese and ohhhmyyy. If you like brie, please go for it. If you like another cheese, try that too. Dairy free? Spread some avocado in the hummus. These sandwiches are perfection. 

The Best Veggie Panini's
Serves 2
Makes two panini's.
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 1 zuchinni, sliced thin
  2. 1 eggplant, sliced thin
  3. 1 tablespoon olive oil
  4. 1 teaspoon sea salt
  5. 1 teaspoon black pepper
  6. 2 tablespoons fresh rosemary
  7. 4 slices whole grain bread
  8. 2 tablespoons of hummus
  9. 1/2 a tomato, sliced thin
  10. 4 ounces brie cheese
Instructions
  1. Preheat the oven to 425 degrees.
  2. Place the zucchini and eggplant on a foil lined baking sheet.
  3. Drizzle with olive oil and sprinkle with salt, pepper, and rosemary.
  4. Bake for 25 minutes, or until veggies are soft.
  5. In the meantime, toast the bread.
  6. Spread the hummus evenly onto two slices and add tomato. If you are using cheese, place that on the hummus.
  7. Once the veggies are roasted, place them on on the bread and close the sandwiches.
  8. Grill the sandwiches on a panini press for about five minutes. If you don't have a panini press, you can use a hot skillet and press it with a heave pot.
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