feta-touille panini

Name: Feta-touille Panini
Prep time: 5 min
Cook time: 5 min
Cuisine: American
Ingredients: 1 1/4 cup(s) 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 cup(s) chopped green olives; 2 jar(s) (8 ounces) roasted red pepper strips; 4 - sub sandwich rolls; 2 cup(s) treasure cave feta cheese; 4 cup(s) romaine lettuce

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

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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yield serving(s)

prep time 5 Min

cook time 5 Min

method Stove Top

Ingredients For feta-touille panini

1 1/4 c

extra-virgin olive oil
4 lg

cloves garlic, minced
2 sm

eggplant, peeled lengthwise in 2 places to make strips and sliced lengthwise 1/2 inch thick
2 md

zucchini, sliced lengthwise 1/2 inch thick
salt and pepper
italian seasoning
2/3 c

chopped green olives
2 jar

(8 ounces) roasted red pepper strips
4

sub sandwich rolls
2 c

treasure cave feta cheese
4 c

romaine lettuce

How To Make feta-touille panini

1
Preheat a sauté pan over medium heat.

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