Monday, April 18, 2011

Roasting Veggies

Every now and then, I like to slice and marinate some veggies, and roast them for various meals throughout the week. They make excellent additions to omelets, paninis, on veggie burgers, etc... 

You can do any kind of roast-friendly veggies, like: zucchinis, sweet onions, eggplant, portobello mushrooms, red peppers... whatever floats your boat!

I slice them up and then drizzle them with olive oil, then sprinkle them with herbs and spices, including salt and pepper. The blend I used here for the zucchini & eggplant (under the zucchini) was a mixture I bought from Italy. It has dried garlic & onion, red pepper flakes, and some herbs that probably includes oregano & parsley and maybe basil. I don't have the packaging anymore, so I'm not certain. I just know it's delicious!

After I finish all the prep, I use my little Breville panini grill to grill them up, as I don't have an outdoor grill right now. It works perfectly, set to 375 degrees Fahrenheit.

Then I let them cool and refrigerate them until I'm ready to make something. I bought a loaf of Italian cibatta bread from the market, sliced some pieces off it, added some mayo, veggies, and a slice of Mozzarella cheese, and drizzled some olive oil to the outside of the sandwich, then grilled it in my panini press. DELICIOUS!! Also, it reminds me of summer, which I've been needing lately with all this chill. Add a side of some fresh organic grape tomatoes, and you have a lovely little lunch! 

Bon Appetite!  

1 comment:

Tracey said...

What a great idea!! Yum
Thanks Shari!

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