DONNA'S DAILY DISH
  • Blog
  • Recipes
  • Contact

summer's bounty

7/13/2018

0 Comments

 
Picture
​Summer vegetables are now coming to market.  I was in a quandary as to what to make for dinner. My husband mentioned that we hadn’t had paninis in a while, so I began to think about sandwich fillings. On recent visit to Delicious Orchards in Colts Neck, I saw New Jersey green and yellow zucchini, Mediterranean zucchini, bi-color and white corn, broccoli and tomatoes. I thought a vegetable panini would be a great change of pace.
 
I already had a green zucchini, white spring onion and two red peppers at home. For additional color I purchased a small yellow zucchini. My husband suggested Portobello mushrooms. I couldn’t resist summer corn, so I purchased several ears. Melted cheese on a panini always sounds appealing. On a second visit for the week to Pastosa in Manasquan, I purchased a large ball of fresh made mozzarella and a round loaf of Italian bread.

​When I returned home, I got to work preparing the night’s supper. Using my mandoline, I sliced the zucchinis and onion into ¼” slices. The red pepper was cut into thin strips. I placed all the vegetables in a bowl, seasoned with salt and pepper and extra virgin olive oil. I also added some fresh thyme leaves for additional flavor. I used my wire grill basket from Williams-Sonoma to cook vegetables on the grill for a smoky flavor. For a spread on the panini, I roasted a head of garlic in the oven.
 
The Portobello mushrooms had their stem and gills removed. I cleaned them with a damp paper towel then brushed a bit of extra virgin olive oil on them and seasoned them with salt and pepper.  Once the sliced vegetables were done cooking, I placed the mushrooms in the basket. They only needed to cook for several minutes on each side. Once done, I put a bit of homemade pesto on the underside of the mushroom and topped with a slice of mozzarella and grilled them until the cheese melted.
 
For the panini, I cut a wedge of bread and removed some of the bread to make a base for the filling. I brushed one side with homemade pesto and roasted garlic on the other. I placed a tablespoon or two of the grilled vegetables inside the bread and drizzled with a bit of smoked balsamic vinegar from Carter and Cavero (Sea Girt) over the vegetables. To finish the filling, I topped with a slice of mozzarella. A light brushing of EVVO on the top of the panini and they were ready to go onto the press.
 
To go along with this all vegetable meal we had white summer corn and platter of fresh tomatoes and mozzarella dressed with EVOO and a chiffonade of basil from the garden.
 
What a wonderful and light supper this turned out to be. The Portobello mushroom was delicious and had a slight meaty taste. The paninis were flavorful with the thyme seasoning and the hint of smokiness from the smoked balsamic vinegar. There’s nothing like summer corn and tomatoes. Sometimes just a tomato and mozzarella salad with a loaf of Italian bread makes a great summertime lunch. 
Index
0 Comments



Leave a Reply.

    meet donna

    A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners. 

    archives

    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016

    categories

    All
    30 Minute Meal
    Appetizers
    Baked Goods
    Beef
    Beverages
    Breakfast
    Cookies
    Dessert
    Dinner
    Fish
    Food Reviews
    Fruit
    Game
    Grilling
    Meat
    Miscellaneous
    One Pot Meals
    Pasta
    Pork
    Poultry
    Pressure Cooker/InstaPot
    Salad
    Sauces
    Seafood
    Sheet Pan Supper
    Side Dish
    Soup
    Vegetables
    Vegetarian
    Venison

Proudly powered by Weebly
  • Blog
  • Recipes
  • Contact