1 small eggplant, cut into 1/4″ strips
2 small zucchini, cut into 1/4″ strips
1 red bell pepper, seeded and cut into strips
3 T good EVOO*
1-1/2 tsp Herbes de Provence*
Sea salt and fresh ground pepper*
8 slices rustic bread of choice
6 T olive bruschetta*
8 oz Pecorino Fresco*
* Available at ATI
Mix the vegetables with the olive oil, herbes de Provence, sea salt, and pepper. Grill the vegetables on your panini grill in batches or roast in the oven on a foil lined cookie sheet. Set a side once tender.
Lay out your pieces of bread on your counter and drizzle with extra olive oil, flip over and spread the olive bruschetta on 4 of the pieces. Evenly distribute the vegetables and top with the cheese. Put the other side of the bread on top with the oiled side facing out.
Place panini in your grill and cook until the bread is golden and the cheese is melted. Buon Appetito!
