As some of you know, I do not have cable. I have not had cable or satellite since the invention of TiVo, so The Cooking Channel and other wonderful food stations are not part of my routine. However, since we got our converter boxes, we have found that network television is attempting to complete with their cable rivals with their own versions of The Weather Channel, American Movie Classics and The Food Network. Live Well hosts "Let's Dish" which features a lot of low-calorie, everday foods. The Grilled Vegetable Panini is one of their better dishes. I made a few adjustments, but there is a video online if you want visual instructions.
Vegetable Panini
1 zucchini, sliced 1/2 inch
1 pint baby bellos, sliced
1/2 red onion, sliced
1/4 c plus 2 tbsp reduced fat Italian dressing
pumpernickel or whole grain bread (the sturdy kind)
low-fat slices of provolone cheese
sliced tomato
lettuce
I did not grill my vegetables; however, if you have an in-home grill or leftover grilled vegeies, those are great for this sandwich.
Mix 1/4 cup of Italian dressing with zucchini, mushrooms and red onion. It is better to use a reduced fat or low fat dressing with this meal as opposed to fat as opposed to fat free so that you don't have to add any oil to saute the vegetables. Saute vegeies in hot pan until soft.
Brush one slice of bread with remaining Italian dressing. Top other slice with vegetables and cheese. Toast in toaster oven (or conventional oven at 375 degrees) until cheese is melted and toast is brown. The cheese melting with the vegetables helps to keep the vegetables in tact. Nothing is more frustrating than food falling apart as you eat it. Layer vegetables with sliced tomoato and lettuce.
Vegetable Panini
1 zucchini, sliced 1/2 inch
1 pint baby bellos, sliced
1/2 red onion, sliced
1/4 c plus 2 tbsp reduced fat Italian dressing
pumpernickel or whole grain bread (the sturdy kind)
low-fat slices of provolone cheese
sliced tomato
lettuce
I did not grill my vegetables; however, if you have an in-home grill or leftover grilled vegeies, those are great for this sandwich.
Mix 1/4 cup of Italian dressing with zucchini, mushrooms and red onion. It is better to use a reduced fat or low fat dressing with this meal as opposed to fat as opposed to fat free so that you don't have to add any oil to saute the vegetables. Saute vegeies in hot pan until soft.
Brush one slice of bread with remaining Italian dressing. Top other slice with vegetables and cheese. Toast in toaster oven (or conventional oven at 375 degrees) until cheese is melted and toast is brown. The cheese melting with the vegetables helps to keep the vegetables in tact. Nothing is more frustrating than food falling apart as you eat it. Layer vegetables with sliced tomoato and lettuce.
Do you think other dressings, besides Italian, could be good on this sandwich? Ranch? Balsamic Vinaigrette?
ReplyDeleteBalsamic, yes but not ranch. Ranch is a mayo-based or buttermilk-based dressing and it doesn't heat well in the toaster oven. I also make a similar sandwich with videlia onion dressing, which is fantastic but a little sweet. I know what your preference is, but we still have so much Italian dressing your grandparents gave us.
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