It’s Fri-Yay! We are merely hours from signing off our work computers for the last time for a solid three days. This Memorial Day weekend involves picking up some flowers and iced coffee from the local farmer’s market, barbecuing with friends, and spending some much needed relaxing time with my husband. In true Memorial Day fashion, we have some rain in the forecast but I am hopeful the sun will decide to peek his head out-even if only long enough for Bryan to grill up those burgers. Before getting this weekend kicked off, I wanted to share a quick idea for a great weeknight meal to keep in mind when doing your grocery shopping this weekend.
This past Monday I rushed home from work for a number of reasons. This was mainly because, let’s face it- we’re all glad when 5pm on a Monday rolls around. Though, there was a little extra anticipation this particular week because the new season of the Bachelorette was premiering. I’d be lying if I didn’t admit that I was looking forward to meeting this season’s crazies all weekend long.
I couldn’t throw my sweat pants on fast enough and wanted to make a quick dinner so as not to miss the first introduction (I’m already impressed with Kenny the pro-wrestler from Las Vegas). Using minimal fixings and my beloved panini maker, I made a vegetable panini so delicious that it deserves the final rose.
Vegetable Paninis with Pesto Mayo – Makes 2 Paninis- 11 WW SPs each
Sandwich:
- 4 slices of sourdough bread
- 2 tsp EVOO (Extra Virgin Olive Oil)
- 1/2 cup sliced zucchini
- 1/2 cup sliced yellow squash
- 1/2 cup sliced red pepper
- 1/2 cup sliced white mushrooms
- 2 slices (1 oz. each) Havarti cheese
Pesto Mayo:
- 1 tbs basil pesto
- 1 tbs mayonnaise (I use mayo made with avocado oil)
- 2 tsp fresh lemon juice
- In a medium sized frying pan, heat EVOO over medium heat and add all veggies to the pan. Cook for 3-5 minutes, stirring every minute or so. Vegetables are done when soft and begin to blacken.
- Place 1/2 slice of Havarti cheese on your sourdough and add your cooked vegetables, then your other 1/2 slice. Close your sandwich and place sandwich gently on your panini press (you can easily make this right in the frying pan if you do not have a panini maker).
- Using a fork, whisk pesto, mayo, and lemon juice in a small bowl.
- Once your panini is done, add 1 tbs of the pesto mayo to each sandwich and enjoy! I like to serve with fresh fruit or tortilla chips.
