Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
hoopy%7Ed, 09/18/07
Veggie PaninisIngredients (use vegan versions): Panini dough:
1 cup warm water
1 Tablespoon active dry yeast
1/2 teaspoon sugar
2 1/2 cup whole wheat flour
Baste:
1/3 cup olive oil
1 teaspoon crushed dry rosemary
1 teaspoon garlic powder
Veggie Filling:
1 firm zucchini, julienne cut
1/2 large yellow onion
1/2 cup roasted red pepper
1/2 cup roasted yellow pepper
1/2 cup diced mushrooms
1 Tablespoon olive oil
1/2 teaspoon sea salt
1 teaspoon garlic power
Braggs Liquid Aminos (optional) and/or nutritional yeast (optional)
Directions:Any vegetable combination will work great with this recipe.
To make bread:
Warm water to around 110 degree F. Put yeast and sugar in mixing bowl. Add warm water to yeast. Allow to activate ( ? 3-5 minutes). Once yeast activates, add 1 cup flour and stir until thoroughly mixed. Add another Cup flour and stir. Add 2 Tablespoons Olive Oil, continue mixing. Add flour a little at a time until nice dough ball forms. Once ball forms, turn onto lightly floured surface. Knead dough until it becomes too hard to knead, adding flour to keep it from becoming sticky. Set on floured surface and cover with bowl. Allow to rise ? 30 minutes. (This is good time to sauté veggies and allow to cool.) Cut into four equal pieces and shape in to balls. Cover with wax paper and let rise ? 20-30 minutes. Shape each ball in to rough rectangular shape. Roll out rectangular shape further, to about 1/4 inch thick, or roughly 4” by 8”. On two of the pieces, use a pizza cutter or small knife two cut out 3 rectangular slits about a 1/2 inch wide and as long as you like. (These are the Tops)
The Veggies:
In a large saucepan, heat 1 Tablespoon olive oil on medium heat. Place zucchini and onion in pan for approximately 5 minutes, stirring often. Add salt and garlic powder. Turn heat off and stir in mushrooms. Let cool. Place approximately 1 cup of the sautéed vegetables onto each of the two pieces of dough that don’t have slits. Use a brush and water the outer edge of the dough. Gently place slitted pieces on top of the bases and use your fingertips to press the edges of dough together. Press firmly and taper the dough as you move it down and outwards. Use pizza slicer or knife to remove excess dough and to square off the Panini to be. Allow to rise ? 5 minutes. Place in 400 F oven and immediately turn oven down to 350 F.
Baste:
Mix olive oil, rosemary, and garlic in small bowl. Microwave until warm. In ? 10 minutes, use brush to coat each Panini with the baste. Cook 10 more minutes, coat with baste again. Cook until Panini turns golden brown and veggies are lightly bubbling. (Don’t overcook!)
Optional: sprinkle with Braggs Liquid Aminos and /or nutritional yeast.
Serves: 2-4
Preparation time: 1.5 hours
