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TANGY VEGETABLE PANINI
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.)
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.