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HERBED VEGETABLE PANINI

August 23, 2014 0 0
SERVINGS 2
COOK TIME 20 mins
PREP TIME 15 mins

(based on 0 votes)
HERBED VEGETABLE PANINI

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Ingredients:

1 small eggplant, cut into 1/2-inch thick slices

1 small zucchini, cut into 1/2-inch thick slices

1 red pepper, quartered

2 tbsp. olive oil

1/4 cup FRENCH'S® Sooo Creamy & Light? Mild Mustard Blend

2 cloves garlic, minced

1 tbsp. chopped fresh basil

2 oz. sliced mozzarella cheese

4 slices Tuscan bread (about 8 x 4 in.)

Directions:

Preheat oven to 425° F. Arrange vegetables on baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, if desired. Bake 10 minutes or until vegetables are tender-crisp.

Combine FRENCH'S® Sooo Creamy & Light? Mild Mustard Blend, garlic and chopped basil in a small bowl. Spread each slice of bread with mixture.

Evenly divide vegetables on 2 slices of bread; evenly top with mozzarella, then remaining bread slices.

Heat lightly oiled grill pan or non-stick skillet over medium heat. Place sandwiches in pan. Place plate on sandwiches and weight down with heavy, heat-proof object. Cook 10 minutes, turning once, until golden brown and cheese melts.

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