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Deli Style Panini
servings
2 people
time
25 min
We’re all so busy these days we don’t often get the chance for a lovely long lunch break away from our desks. This deli-cious panini with colourful roasted vegetables will brighten up your day and ensure you look forward to your Al-desko lunch all morning!
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Preparation
in 25 minutes
- Prepare aubergine by cutting into 1½ cm slices then cube.
- Cube the courgette and slice the yellow pepper and half the tomatoes.
- Heat 1 tbsp olive oil in a frying pan, add the aubergine, courgette and pepper and fry for 8-10 minutes, until tinged with brown, adding the tomatoes in the last couple of minutes, then drizzle over the balsamic vinegar.
- Meanwhile preheat the grill. Place the cut paninis on the grill rack cooked side up and toast until just tinged with brown, remove.
- Drizzle the remaining olive oil onto the cut side of the panini.
- Place vegetables on top of the untoasted panini base and top with the sliced mozzarella, place back on the grill along with the up turned tops.
- Grill until the top is toasted and the mozzarella is just melting. Finish with a few torn leaves of basil and a good twist of cracked black pepper.
Ingredients
1 1/2
tbsp
olive oil
1
small
aubergine, cubed
1/2
medium
yellow bell pepper
1
medium
courgettes, chopped
4
cherry tomatoes
1
tbsp
balsamic vinegar
75
g
Mozzarella cheese
basil
black pepper, freshly ground
Nutritional & Dietary
Gluten-free
No eggs added
No nuts added
No oat added
No sesame added
Palm oil free
Wheat free
Vegetarian
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