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Portobello, Eggplant, and Roasted Red Pepper Panini
- 2 red bell peppers
- 4 portobello mushroom caps
- 1 cup fat-free balsamic vinaigrette
- 4 (1/2 inch thick) slices eggplant, peeled
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons grated Parmesan cheese
- 8 slices focaccia bread
- 1/4 cup fat free ranch dressing
- 4 thin slices Swiss cheese
- 4 thin slices Asiago cheese
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 19g|
|Saturated Fat 10.1g|
|Total Carbohydrate 100.5g|
|Dietary Fiber 10g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|