Grilled Vegetable Panini

A nice vegetatrian recipe, nice flavor and very healthy. Everyone loves it.

26 minutes Prep: 15 minutes Cook: 8 minutes

151 calories per serving view nutrition facts

happyzhangbo

12 servings suggest servings

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Ingredients

1/4	cup	olive oil
1	large	eggplant	cut crosswise into 1/2-inch-thick slices
2	each	zucchini	cut crosswise into 1/2-inch-thick slices
1	small	red onion	cut into 1/2-inch-thick slices
1	x	salt	to taste
1	x	black pepper	freshly ground to taste
2	each	bread, french baguette	each about 2 feet long
8	ounces	mozzarella cheese, non-fat	water-packed, fresh, drained, sliced
2	each	tomatoes	sliced
1/2	cup	sweet red bell pepper	roasted
8	large	basil	leaves, optional

1/2 cup basil pesto

For the basil pesto:
2	cups	basil	leaves
1/4	cup	pine nuts	toasted
2	cloves	garlic	peeled
1/2	teaspoon	salt
1/4	teaspoon	black pepper	freshly ground
1/3	cup	olive oil, extra-virgin
1/2	cup	parmesan, parmigiano-reggiano cheese, grated

Directions

Heat a grill pan over medium-high heat.

Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper.

Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side.

Cool completely.

Cut each baguette into 6 pieces.

Working with one baguette piece at a time, slice in half and spread both sides with the pesto.

Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper.

Sprinkle with salt and pepper.

Place top half of baguette on top and continue with remaining baguette.

(The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)

For the Basil Pesto:

In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped.

With the blender still running, gradually add enough oil to form a smooth and thick consistency.

Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese.

Season the pesto with more salt and pepper, to taste.

(The pesto can be made 2 days ahead. Cover and refrigerate.)

Yield: 1 cup

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Nutrition Facts

Serving Size 106g

Amount per Serving

Calories 151 82% of calories from fat

	% Daily Value*
Total Fat 14.0g	21%
Saturated Fat 2.0g	12%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 169mg	7%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	5%
Sugars 3.0g
Protein 3.0g	6%

Vitamin A	9%		Vitamin C	30%
Calcium	6%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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