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As I mentioned the other day, Meg and I picked up some great fresh ingredients at the Wakefield Farmers Market on Saturday morning. Tonight was a chance to put them to use in a seasonal grilled paninni. You can certainly substitute any fresh vegetables you have, zucchini and tomato were in our vegetable basket.
In a large bowl, combine about 2 tablespoons of olive oil with a teaspoon of vinegar. Season with salt and pepper, whisk to combine. Add the zucchini and tomatoes, and toss to coat. Heat a pan over medium heat, and cook the vegetables until slightly browned. (obviously, if you have a grill, this is a great time to grill the veggies). Toss the scallions with olive oil and cook over medium heat for 3-4 minutes. Remove from the pan and slice.
Slice the bread in half and layer with zucchini, tomato and scallions. Top with the Provolone cheese. Place under the broiler for about 5 minutes, until the cheese is melted. Complete the sandwich, slice into 8 pieces. At least there are leftovers for lunch at work tomorrow!