Grilled Vegetable Panini
A nice vegetatrian recipe, nice flavor and very healthy. Everyone loves it.
Yield
12 servingsPrep
15 minCook
8 minReady
26 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | 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 |
|
| ½ | cup |
sweet red bell peppers
roasted |
|
| 8 | large |
basil
leaves, optional |
*
|
| 1/2 cup basil pesto | |||
| For the basil pesto | |||
| 2 | cups |
basil
leaves |
*
|
| ¼ | cup |
pine nuts
toasted |
|
| 2 | cloves |
garlic
peeled |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ⅓ | cup |
olive oil, extra-virgin
|
|
| ½ | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
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 |
*
|
| 231.2 | ml/g |
mozzarella cheese, non-fat
water-packed, fresh, drained, sliced |
*
|
| 2 | each |
tomatoes
sliced |
|
| 118 | ml |
sweet red bell peppers
roasted |
|
| 8 | large |
basil
leaves, optional |
*
|
| 1/2 cup basil pesto | |||
| For the basil pesto: | |||
| 473 | ml |
basil
leaves |
*
|
| 59 | ml |
pine nuts
toasted |
|
| 2 | cloves |
garlic
peeled |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 79 | ml |
olive oil, extra-virgin
|
|
| 118 | ml |
Parmesan cheese
|
|
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, ½ teaspoon of salt, and ¼ 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 ½ 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
