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


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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

How to Make Feta-touille Panini


  • 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.

Printable Recipe Card

About Feta-touille Panini

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

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