Ingredients:
1 cut into 8 slices red bell pepper
1 cut on a diagonal zucchini
1/2 Cup(s) cut thinly fennel seed
1 cut into 8 slices red onion
1 Teaspoon(s) rosemary
1 Tablespoon(s) olive oil
1 Tablespoon(s) balsamic vinegar
3/4 Teaspoon(s) salt
8 Ounce(s) semolina bread
4 Ounce(s) provolone chesse
1 cut into 8 slices yellow bell pepper |
Directions:
1. preheat the oven to 425. Spray a large shallow roasting pan with nonstick spray.
2. Combine the bell peppers, zucchini, fennel, onion, rosemary, oil, vinegar, and salt in a large bowl; toss to coat. Spread the vegetable in one layer in the roasting pan. Roast stirring occasionally, until the vegetables are tender and browned, 20-25 minutes. Let cool slightly.
3. Spoon about 3/4 cup of vegetable mixture onto one piece of the bead, top with a slice of provolone, then another slice of bread. Repeat using the remaining vegetables, cheese, and bread, making a total of 4 sandwiches.
4. Lightly spray a nonstick skillet with nonstick spray and set over medium-high heat. Add the sandwiches, tow at a time and top with a heavy weight, such as a cast-iron skillet. Cook until the bread is lightly browned and crisp, about 2 minutes. With a spatula, turn sandwiches, weigh them down, and cook until other sides are browned, about 2 minutes. Repeat with the remaining sandwiches.
4. |
Shopping Lists 