Courgette & Sun-Dried Tomato Panini

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut potatoes into wedges and toss in olive oil and Italian seasoning before adding to oven and roasting for 25 mins (200º Celsius)

Step 2

While potatoes roast, trim and cut courgette into ¼-inch-thick rounds. Pick basil leaves from stems; finely chop leaves. Halve ciabatta. Finely chop sun-dried tomatoes.

Step 3

Toss courgette in a medium bowl with a drizzle of olive oil, half the garlic powder (you’ll use the rest in the next step), remaining Italian Seasoning, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add courgette in a single layer; cook until golden brown and just tender, 2-4 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

Step 4

Meanwhile, in a small bowl, combine mayonnaise, sour cream, chopped basil, and remaining garlic powder. Season with salt and pepper.

Step 5

Spread a layer of basil sauce onto cut sides of ciabatta. • Fill ciabatta with mozzarella, sun-dried tomatoes, and a few slices of courgette (you may have some left over—feel free to serve on the side, if you like).