Recipe: Roasted Vegetable and Arugula Panini with Garlic Herb Vinaigrette

ROASTED VEGETABLE AND ARUGULA PANINI

FOR THE ROASTED VEGETABLES:
3 Japanese eggplants, sliced into 1/2-inch rounds
1 zucchini, sliced into 1/2-inch rounds
1 yellow squash, sliced into 1/2-inch rounds
1 red bell pepper, seeded and sliced into rings
1 red onion, peeled, thinly sliced
1 cup Garlic Herb Vinaigrette (recipe follows), divided use
Salt and freshly ground black pepper
1/4 cup balsamic vinegar
1/2 cup freshly grated Romano cheese
FOR THE PANINI:
1 large focaccia bread
2 bunches arugula, washed, patted dry
4 ounces shaved fresh Parmesan cheese
8 large whole basil leaves

TO ROAST THE VEGETABLES:
Preheat the oven to 450 degrees F.

Place the eggplant, zucchini, yellow squash, red bell pepper and red onion on a large baking sheet. Brush the vegetables with 1/2-cup of the Garlic Herb Vinaigrette. Season with salt and pepper.

Roast the vegetables for 20 minutes; stirring occasionally.

Remove them from the oven (leave the oven on), place the vegetables in a bowl along with the balsamic vinegar and Romano cheese; toss to combine.

TO MAKE THE PANINI:
Cut the focaccia in half horizontally, and brush the remaining 1/2-cup of vinaigrette over the cut sides.

Place it in the oven directly on the center rack, brushed side up, for about 5 minutes.

Remove it from the oven, then cut each half into 4 equal squares. Top with the roasted vegetables, arugula, Parmesan cheese and basil leaves. Top with the remaining focaccia squares, and press gently. Slice on a diagonal, and serve immediately.

Servings: 4

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GARLIC HERB VINAIGRETTE
Makes 1 cup

1/4 cup red wine vinegar
1 teaspoon Dijon mustard
2 cloves garlic, peeled, chopped
1 shallot, peeled, chopped
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
1/4 cup assorted chopped fresh herbs (parsley, rosemary, basil, tarragon, oregano and thyme)

In a small bowl whisk together the ingredients for the vinaigrette. Adjust seasonings to taste. Cover, and refrigerate up to 5 days.

Adapted from source: Main Course Sandwiches by Ray Overton