Grilled Vegetable Panini w/ Olive Tapenade spread

August 3rd, 2017
Servings: Makes 4 Servings
Ingredients
  • 1 Portobello mushroom cap
  • 1 green bell pepper, cut in half
  • 1 red bell pepper, cut in half
  • 1 small zucchini, sliced lengthwise into 1/2 inch thickness
  • 1 small yellow squash, sliced lengthwise into 1/2 inch thickness
  • 1 1/4 cup olive oil, plus more for brushing
  • Kosher salt and black pepper
  • 4 slices crusty whole grain bread
  • 4 tablespoons Store bought olive tapenade spread (usually next to jarred olives)
  • 1 package Arugula lettuce
  • 4 ounces feta cheese
Instructions
  1. Heat outdoor grill (or grill pan indoors) over medium-high heat. Place mushroom, bell peppers, zucchini and squash in a large dish and drizzle with olive oil and season with salt and pepper, toss to coast.
  2. Place vegetables on the hot grill and cook until tender and lightly browned. Flip half way through. Transfer to a plate. Slice mushroom cap and bell peppers into strips.
  3. Reduce heat to medium-low and toast bread on each side. Remove from heat and spread 1 tbsp olive tapenade over one side of each slice. On two slices of bread follow with 1 ounce of feta cheese, 1 handful of the arugula and grilled vegetables. Cover with remaining slice of bread. Brush outside of sandwiches with olive oil. Place on grill for 2-3 minutes or until edges are crisp, turn over and grill other side for 2-3 minutes more. Remove from grill, cut and half and serve.