Feta-touille Panini

Raven Higheagle


Feta-touille Like that word? It was the only way to describe the combination of veggies and feta cheese in this panini.

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Serves 8
5 Min
5 Min
Stove Top


1 1/4 c
extra-virgin olive oil
4 large
cloves garlic, minced
2 small
eggplant, peeled lengthwise in 2 places to make strips and sliced lengthwise 1/2 inch thick
2 medium
zucchini, sliced lengthwise 1/2 inch thick
salt and pepper
italian seasoning
2/3 c
chopped green olives
2 jar(s)
(8 ounces) roasted red pepper strips
sub sandwich rolls
2 c
treasure cave feta cheese
4 c
romaine lettuce


1Preheat a sauté pan over medium heat.
2In the sauté pan, combine the extra-virgin olive oil and garlic.
3Add the eggplant and zucchini; season with salt, pepper and Italian seasoning.
4Sauté on both sides for 2 minutes.
5Add chopped green olives and cook ingredients together, 6 to 8 minutes.
6Remove vegetables, reserve oil in pan and leave heat on low.
7Arrange the vegetables and roasted red pepper strips on the bread loaf bottom and top with Treasure Cave Feta Cheese and romaine lettuce.
8Place the sandwich on skillet underneath a sandwich grill press, or heavy bricks wrapped in foil.
9Return heat to medium.
10Press the sandwich until crisp on top, about 2 minutes. Flip and repeat.
11Cut sandwiches in half and serve warm.

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy