Roasted vegetable panini

Ingredients:

• 4 cups mixed vegetables, chopped (such as zucchini, capsicum, red onion, sweet potato, pumpkin, cauliflower)
• 150 g tomato medley mix
• 1 cup quark, goat0s cheese or fresh ricotta
• 2 tablespoons chopped fresh herbs (such as dill, parsley or basil), plus extra, to serve
• 2 tablespoons extra virgin olive oil
• 1/2 Turkish loaf, halved horizontally
• Balsamic glaze, to serve

Preparation:

Preheat over to 180°C/160°C fan forced. Place the mixed veggies in a roasting pan. Drizzle with oil. Season. Roast for 10 minutes. Add tomatoes to the pan and roast for a further 10 minutes or until the vegetables are tender. Meanwhile, combine the quark and herbs in a small bowl. Season. Cut the Turkish loaf into 4 pieces. Preheat a chargrill pan on medium. Cook the bread, turning, for 1-2 minutes or until lightly charred. Spread bread bases with the quark mixture. Top with roasted vegetables and extra herbs. Drizzle with balsamic. Top with bread tops.