Eggplant, Red Pepper, and Fontina Panini with Spinach Salad

Eggplant, Red Pepper, and Fontina Panini with Spinach Salad
Photo by Andrea Chu

Ingredients

  • 4 teaspoons fresh oregano
  • 8 1/2-inch-thick slices olive bread or country white bread
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons fresh basil
  • 8 ounces Fontina cheese
  • Olive oil (for brushing)
  • 2 large red bell peppers
  • + 4 more ingredients
    • 1 14- to 16-ounce eggplant
    • 1 tablespoon balsamic vinegar
    • 8 tablespoons grated Parmesan cheese
    • 1 5-ounce package baby spinach

Brush panini press, panini pan, or grill rack with oil; heat press, pan, or barbecue (medium-high heat). Brush eggplant rounds and pepper strips with oil; sprinkle with salt and pepper. Working in batches, grill eggplant until tender, turning occasionally, about 6 minutes. Working in batches, gri...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network