Have you ever ordered a menu item, received something totally different but decided to eat it anyway and ended up absolutely loving it?! Many, Many moons ago when I was a teenager, I ordered a Mediterranean wrap from a Greek restaurant, I ended up receiving a Mediterranean veggie melt- it was a wrap but it had different veggies and the feta cheese was melted and cheesy and oozey and so delicious -I was in love and have been making them ever since.
Mediterranean Wrap or Panini
Makes 4 wraps
1 whole eggplant, sliced 1.5 inch thick
1 red pepper, quartered
2 zucchinis, sliced length wise
3 Portabello mushrooms, sliced (not seen in picture, but highly recommend using them)
4 whole wheat tortilla wraps or Foccacia bread- 8 slices to make 4 panini sandwiches
- Cut your veggies as instructed above. Toss them in olive oil, salt, pepper.
- Place them on the grill pan and put in the oven OR use the George Foreman Grill. Allow the veggies to grill in the oven for about 15 minutes or until the veggies appear cooked through and the red pepper skin is charred. (dont forget to peel the charred skin off of the red pepper).
4. FOR PANINI: add the veggies and cheese on one slice of the bread, top it with the other slice. Now if you have a panini press, then good on you and do your thang. If you dont, you can use the George Foreman grill so long as it is big enough to press down on the panini. If you have neither, you can place the panini in a fry pan, take another piece of cooking equipment such as a large sauce pan or another fry pan, that is heavy enough to press down. Cook on one side for about 5 minutes, then flip the panini and do the same on the other side for 5 more minutes. This will allow the panini to flatten and have both sides toasty and crispy.
Tasty Tips: Use provolone cheese instead of feta and add some fresh basil leaves for some Italian flavor