Portobello, Eggplant, and Roasted Red Pepper Panini

This panini has the tangy taste of ranch dressing, plus three cheeses and delicious Mediterranean vegetables. Veggies are made and marinated ahead of time.

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 679 Calories

Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons grated Parmesan cheese
• 4 thin slices Swiss cheese
• 2 medium red bell peppers
• 4 medium portobello mushroom caps
• 1 cup fat-free balsamic vinaigrette
• 4 (1/2 inch thick) slices eggplant, peeled
• 8 slices focaccia bread
• ¼ cup fat free ranch dressing
• 4 thin slices Asiago cheese

Recipe Instructions

Step 1

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.

Step 2

Cut peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-sides down onto the prepared baking sheet.

Step 3

Cook peppers under the preheated broiler until the skin has blackened and blistered, about 5 minutes.

Step 4

While peppers are cooking, place portobello mushroom caps into a resealable plastic bag. Pour in balsamic vinaigrette, squeeze out excess air, and seal. Marinate in the refrigerator, 8 hours to overnight.

Step 5

Remove blackened peppers from the oven, transfer to a bowl, and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Once cool, remove and discard skins. Refrigerate 8 hours to overnight.

Step 6

The following day, preheat an electric double-sided grill (such as George Foreman®) according to manufacturers' directions. Sprinkle eggplant slices with garlic powder and onion powder.

Step 7

Remove portobello mushrooms from the marinade, and discard the remaining marinade. Cook on the preheated grill until tender, 4 to 5 minutes. Cook eggplant slices on the preheated grill until tender, 4 to 5 minutes. Remove, set onto a plate, and sprinkle with Parmesan cheese. Set aside.

Step 8

To assemble the sandwiches, spread all 8 slices of focaccia bread with a thin layer of ranch dressing. Layer 1/2 of the bread slices with a slice of Swiss cheese, an eggplant slice, a roasted pepper half, a portobello mushroom cap, and a slice of Asiago cheese. Top with the remaining bread.

Step 9

Spray the double-sided grill with cooking spray, and cook the sandwiches until the cheese has melted, the sandwiches are hot in the center, and the bread is golden brown, 4 to 5 minutes.