Roasted vegetable panini

Cooking Vegetarian Roasted vegetable panini

Give leftover vegetables a new lease on life with this knockout panini. This easy vegetarian cheese sandwich with cauliflower, pumpkin, sweet potato or zucchini is perfect for lunch or a lazy dinner.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 180C/160C fan forced. Place the mixed vegies in a roasting pan. Drizzle with oil. Season. Roast for 10 minutes. Add tomatoes to the pan and roast for a further 10 minutes or until the vegetables are tender.
  2. Meanwhile, combine the quark and herbs in a small bowl. Season.
  3. Cut the Turkish loaf into 4 pieces. Preheat a chargrill pan on medium. Cook the bread, turning, for 1-2 minutes or until lightly charred.
  4. Spread bread bases with the quark mixture. Top with roasted vegetables and extra herbs. Drizzle with balsamic. Top with bread tops.

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4 cups chopped mixed vegies
150g tomato medley mix
1 cup quark, goat’s cheese or fresh ricotta
2 tbsp chopped fresh herbs , plus extra, to serve
2 tbsp extra virgin olive oil
1⁄2 Turkish loaf, halved horizontally
Balsamic glaze, to serve

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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