Grilled Vegetable Panini
Caesar Salad
Wine Recommendation
Starborough Sauvignon Blanc
Ingredients
- 2 zucchini, cut lengthwise into ¼-inch slices
- 1 small red onion, cut into 6 rounds
- ¼ cup olive oil, divided
- 1 (12-oz) jar roasted red peppers, drained and cut into thick slices
- 1 (8-oz) log goat cheese, softened (or use feta cheese)
- ½ (8-oz) block cream cheese, softened
- 1 Tbsp minced garlic
- 2 (14-oz) loaves French bread, halved lengthwise (or use other bread)
- 2 cups arugula
- ½ cup fresh basil leaves
- 1 Tbsp fresh lemon juice
Instructions
- Preheat grill to medium-high heat. Brush zucchini and onion with 2 Tbsp oil. Grill, covered, 3 minutes per side or until tender and charred. Toss with roasted red peppers in a bowl; season generously with salt and pepper.
- Stir together goat cheese, cream cheese, and garlic. Spread cheese on bottom pieces of bread; top with grilled vegetables. Close sandwiches. Grill sandwiches 1 to 2 minutes per side or until toasted.
- Toss arugula and basil with 2 Tbsp oil and lemon juice; add to sandwiches. Cut each sandwich into thirds.
Side Dish Ingredients
- 1 (17.8-oz) family-size Caesar salad kit
- 1 (5-oz) pkg Caesar croutons
- ½ cup freshly grated Parmesan cheese
- Freshly ground pepper
Side Dish Instructions
- Toss together salad ingredients; add extra croutons and cheese. Sprinkle with pepper.
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
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