Eggplant, Red Pepper, and Fontina Panini with Spinach Salad - Lunch Recipes
Eggplant, Red Pepper, and Fontina Panini with Spinach Salad requires around 45 minutes from start to finish. This recipe covers 29% of your daily requirements of vitamins and…
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Cooking tools:
- Panini press
- Grill pan
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Tongs
- Serving platter
- Measuring spoon
- Plate
Ingredients
- 142 grams package baby spinach
- 1 Tbsp balsamic vinegar
- 9 inches thick slices olive bread or country white bread
- 397 grams eggplant, cut crosswise into 1/2-inch-thick rounds
- 227 grams Fontina cheese, thinly sliced
- 4 Tbsps chopped fresh basil
- 2 Tbsps extra-virgin olive oil
- 4 teaspoons chopped fresh oregano
- 8 Tbsps grated Parmesan cheese
- 2 larges red bell peppers, cut lengthwise into 1 1/2- to 2-inch-wide strips
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