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cucina di molly

cucina di molly: roasted rosemary veggie + sweet sriracha panini

Be kind. Work hard. Stay Humble. Eat your vegetables.

Humans are hilarious creatures sometimes. We undervalue things that matter, over value things that don’t, and most frequently, we make things complicated. And the worst part? We are entirely aware do it.

Don’t get me wrong, I’m positively included in this crazy humans subset and am more than guilty of my share of overanalyzing/overworrying/overcomplicating just about everything.

So as midterm week washes the waves of anxiety over us all, I am trying to stay afloat by focusing on a these four simple instructions.

And the first command on that list — be kind — applies to yourself too. And in true college kid fashion, I’m killing two birds with one stone. I’m being kind to me by eating my vegetables.

All of the vegetables.

I give you the roasted rosemary veggie + sweet sriracha panini:



  • whole grain bread
  • zucchini
  • egg plant
  • tomatoes
  • peppers
  • red onion
  • spinach
  • sriracha
  • honey
  • low-fat mayo
  • pepper
  • rosemary
  • olive oil
  • lemon juice

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  1. Add all veggies to a large baking sheet. Drizzle with olive oil + lemon juice + pepper + fresh rosemary
  2. Bake at 400 for 30-35 minutes
  3. In a small bowl combine sriracha + mayo + honey — mix it up.
  4. Put veggies + sriracha dressing between toast
  5. Nom

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So if succeeding at life depends upon my consumption of delicious, sriracha covered veggies? That’s it, done, I’m in.

I sincerely wish upon you easy midterms and bellies full of veggies.

Because you may squash my dreams, but I don’t carrot all. Lettuce pass midterms, beet stress and find love and peas.

Or avoid studying by writing vegetable puns. Either way, you’re a winner.

Happy Tuesday, kids.

Run far, eat well, drink better.

xo Mol


About Molly Tavoletti

Stay hungry, stay foolish I NY, NY


One thought on “cucina di molly: roasted rosemary veggie + sweet sriracha panini

  1. oh my gosh, marvelous!!

    Posted by mikibby | October 7, 2014, 6:18 PM

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