-1 large sweet potato
-1 yellow squash
-1/4 C. olive oil
-1 t. salt
-bread (I used the sourdough bread from our Bountiful Basket)
-1 sweet onion
-1 bunch fresh arugula
-1/3 lb. wedge brie cheese
1. Preheat oven to 400 degrees.
2. Peel and thinly slice the sweet potato. Thinly slice the yellow squash lengthwise. Toss with 2 tablespoons olive oil and 1 teaspoon salt. Spread out on a large baking sheet and roast for about 20 minutes.
3. Preheat a large pan on the stove over medium heat with 1 tablespoon olive oil. Peel and thinly slice the sweet onion. Throw it in the pan and cook for 15-20 minutes stirring every few minutes.
4. Preheat a panini press or indoor grill press (like a George Foreman Grill). Slice the brie cheese into 1/4 inch slices. Once all of the vegetables are done, build your sandwich. Start with one piece of bread, layer the brie, onions, arugula, squash and sweet potato slices. Top with another piece of bread. Brush olive oil onto the press and grill your sandwich until the bread is toasted and the brie is melted. Cut in half and serve!
Recipe adapted from Everyday with Rachael Ray