Vegetables deserve to be in the spotlight! This grilled veg and halloumi panini is built around Harris Farm Markets Imperfect Pick Range – rescued produce turned into flavour-packed, everyday meals.
Grilling veggies brings out natural sweetness, creates a new flavour and let’s face it a great way to enjoy summer BBQ! Herbs and lemon add freshness to the veg, and pairing vegetables with protein and healthy fats helps with satiety, blood sugar balance and nutrient absorption.
More veg. Less waste. Better flavour.
That’s a sandwich I’ll always say yes to.
*This is a partnered post with Harris Farm Markets, all thoughts and opinions expressed are the authors own*
GRILLED ZUCCHINI HALLOUMI AND GREEN TOMATO PANINI
Makes 4 panini
Vegetarian
4 pana di casa rolls, sliced half, lengthways
600g Imperfect Pick Zucchini
2x green capsicum, quartered, seeds removed
400g halloumi, sliced 1cm thick into 8 pieces
Extra virgin olive oil
2 tbsp finely chopped mint
2 tbsp finely chopped parsley
2 tbsp finely chopped coriander
1 lemon
4 tbsp Imperfect Pick Eggplant Dip
4 tbsp Green Tomato Relish
Sea salt and black pepper
Slice zucchini 1cm thick and add to a plate with capsicum, and halloumi. Drizzle with extra virgin olive oil and toss to coat. Heat BBQ or grill plate on high. Add vegetables to the grill and cook 2-3 minutes on one side, flip and cook another 2-3 minutes on the alternate. Add the haloumi to the grill and cook 2 minutes on one side and 1 minute on the alternate. Keep an eye on the vegetables and halloumi throughout cooking to prevent burning. Transfer to a plate. Toss the zucchini with fresh cut herbs and grate approximately 1 tsp lemon zest over the top with 1 tbsp lemon juice and toss again. Layer the panini starting with the Imperfect Pick Eggplant Dip on the base. Finely slice the capsicum and layer it on each panini. Follow with the haloumi and a squeeze of lemon over each. Layer the zucchini over the haloumi and finish by spread the green tomato relish on the lid (top piece) of the roll. Finish the panini by seasoning the vegetables etc with salt and pepper. Serve immediately.
