Panini with Red Bell Peppers

Here’s an adaptation of a dish that Pomptonian serves in celebration of peppers for Garden State on Your Plate. Panini, or singular, panino, originated in Lombardy, Italy, as a lunchtime meal for workers. As early as the 16th century, panini were mentioned in Italian cooking.

4-6 Servings

Ingredients

For the Vegetable Filling

• 1 onion, chopped
• 2 red bell peppers, chopped
• 2 zucchini, sliced
• 2 eggplant
• 2 cups fresh spinach
• Dried oregano
• Kosher salt
• Fresh ground black pepper
• Shredded mozzarella, Gruyere, or fontina

For the Vinaigrette

• Juice of two lemons, about 6 tablespoons
• ½ cup extra-virgin olive oil
• 1 clove garlic, pressed
• ½ teaspoon mustard
• Kosher salt
• Fresh-ground black pepper
• Focaccia, ciabatta, baguette, or hearty loaf bread
• 1 clove garlic, peeled and halved

Directions

1. Saute and roast vegetables: Heat oven to 425. Slice eggplant lengthwise and lay on cookie sheet, greased or lined with parchment paper. Season with salt, pepper, and oregano. Roast until edges are browning and eggplant is tender. Meanwhile, in large, heavy-bottomed skillet, saute the onion, peppers and zucchini, seasoning with salt, pepper and oregano. Add spinach and allow to wilt. Remove from heat; season to taste.
2. Assemble: Cut bread in half horizontally; rub cut sides with garlic clove. Place roasted eggplant on bottom of bread. Top with mixed vegetables. Add a layer of shredded mozzarella, and then drizzle with vinaigrette. Close sandwich; place on panini press and heat for 5-7 minutes, or over medium heat on the stove, compressed between
   two iron skillets.

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