Page 100 - MAY_2017

roasted vegetable

panini

0.10 Prep Serves
0.20 Cook 4

INGREDIENTS

• 4 cups chopped mixed vegies (such as zucchini,
capsicum, red onion, sweet potato, pumpkin, cauli-
flower)

• 150g tomato medley mix

• 1 cup quark, goat’s cheese or fresh ricotta
• 2 tablespoons chopped fresh herbs (such as dill,
parsley or basil), plus extra, to serve
• 2 tablespoons extra virgin olive oil

• 1⁄2 Turkish loaf, halved horizontally
• Balsamic glaze, to serve

METHOD

Step 1: Preheat oven to 180C/160C fan forced.
Place the mixed vegies in a roasting pan. Drizzle
with oil. Season. Roast for 10 minutes. Add
tomatoes to the pan and roast for a further 10
minutes or until the vegetables are tender.

Step 2: Meanwhile, combine the quark and herbs
in a small bowl. Season.

Step 3: Cut the Turkish loaf into 4 pieces.
Preheat a chargrill pan on medium. Cook the
bread, turning, for 1-2 minutes or until lightly
charred. yum

Step 4: Spread bread bases with the quark
mixture. Top with roasted vegetables and extra
herbs. Drizzle with balsamic. Top with bread
tops.

100 may 2017 | mychild Photo: Jeremy Simons