Gluten-Free Roasted Veggie Panini

Gluten-Free Roasted Veggie Panini

A note from Sylvie: This recipe is quick, delicious, and makes the perfect dinner dish; just add a green salad and you will have a complete, nutritious meal. For variety, try any of the Boise Co-op’s wide selection of locally-made, Gluten-Free breads.

Ingredients:

1 Red Bell Pepper, roasted and peeled

1 Green Bell Pepper, roasted and peeled

1 Zucchini, slice lengthwise in1/4-inch slices, roasted

1 medium Tomato, cubed

2 Garlic cloves

½ tsp. Dried Italian Herbs

Salt and Pepper

8 slices Silver Sage Gluten Free bread, cut on the bias 1/2 inch thick

Olive oil for brushing

8 oz. Aged Gouda, shredded

Instructions:

To roast the vegetables

Place the zucchini and tomato in a large bowl and drizzle with olive oil,  then add the garlic, herbs, salt, and pepper. Let the vegetables marinate from about half an hour. Place on a baking sheet, on the lowest oven rack under the broiler. Broil for about 10 to 15 minutes. Set aside.

Cut the peppers in half, dis guard the seeds.  Place them on a baking sheet open side turned down. Place the baking sheet as low as possible, you want to roast the peppers, not burn them (although the skin gets very brown, don't worry). When they are cooked, place in a bowl and cover. Let rest for a few minutes. The skin will separate from the flesh, this will help the peeling process. Carefully peel the peppers.

Preheat grill pan over medium-high heat. Brush bread with olive oil on one side. Arrange the roasted vegetables slices in an even layer and top with some shredded cheese. Cover each sandwich with one of the remaining bread slices, oiled side up. If necessary, carefully wipe out any excess fat from the pan with paper towels.

Reduce the heat to medium and place 2 sandwiches in the pan. Place the press on top of the sandwiches. Cook until the bread is golden brown and toasted and the cheese is melted, about 4 minutes. Transfer the sandwiches to a cutting board and cover loosely with aluminum foil. Repeat to cook the remaining 2 sandwiches. Cut the sandwiches in half and serve immediately. Serves 4.