1 Portobello cap, cleaned
1 slice eggplant, ½” thick
2 slices zucchini, ¼” thick and 4″ long
2 slices yellow squash, ¼” thick and 4″ long
3 tomato wedges
1 tsp thyme, chopped
2 oz sundried tomato pesto
Coliseum White Balsamic Vinaigrette
Herb foccacia bread, cut to a 4″ square
White Balsamic Vinaigrette
½ small shallot, chopped
½ tsp dijon mustard
1 tbsp honey
1/8 cup buttermilk
¼ cup white balsamic vinegar
¾ cup extra virgin olive oil
Salt and pepper to taste

Sundried Tomato Pesto:
• ½ cup sundried tomatoes
• 5 tbsp extra virgin olive oil
• 10 large basil leaves

For the Vegetables: Marinade the Portobello cap in white balsamic vinaigrette for 10 minutes. Roast in the oven at 350° for 12 minutes or until very soft and moist. Toss the zucchini, squash and eggplant in extra virgin olive oil, salt and pepper. Grill for 2-3 minutes on each side. Toss the tomato wedges with olive oil, salt, pepper and chopped thyme. Place on a baking sheet and cook in the oven at 350° for 10-12 minutes.

To Assemble: Spread sundried tomato pesto on the inside of each slice of Foccacia. Carefully layer the vegetables on the bread. Brush your Panini grill with extra virgin olive oil and place the sandwich in the press for 2 minutes.

For the White Balsamic Vinaigrette: Place shallot, dijon mustard, honey, buttermilk and vinegar in food processor and blend until smooth. With the motor running, slowly drizzle in olive oil until vinaigrette is emulsified. Season with salt and pepper to taste.

For the Sundried Tomato Pesto: In a food processor, blend all ingredients until smooth, season with salt and pepper to taste.

Recipe Courtesy of Coliseum Pool and Grill.

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