6/22/2012

Grilled Vegetable Panini Recipe

Photo: Grilled Vegetable Panini Recipe
The Grilled Recipes kitchen invites you to try Grilled Vegetable Panini recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled Vegetable Panini.  

Total Time: 30 min
Prep 20 min
Cook 10 min

Yield: 12 servings
Level: Easy

Ingredients

1/4 cup olive oil
2 small Japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices
2 zucchini, cut crosswise into 1/2-inch-thick slices
1 small red onion, cut into 1/2-inch-thick slices
Salt and freshly ground black pepper
2 baguettes (each about 2 feet long)
1/2 cup Basil Pesto, recipe follows
8 ounces fresh water-packed mozzarella cheese, drained, sliced
2 tomatoes, sliced
1/2 cup roasted red peppers
8 large basil leaves, optional

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.)

Basil Pesto:

2 cups fresh basil leaves

1/4 cup toasted pine nuts

2 garlic cloves, peeled

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup (about) extra-virgin olive oil

1/2 cup grated Parmesan

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

Prep Time: 10 minutes

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: More Sandwiches 

More Grilled Recipes:
 
Beef with grilled pumpkin, corn, basil & chilli
Old-Fashioned Cheeseburgers
Santa Fe Burger
Grilled Chicken, Cabbage and Corn Stuffed Tortilla Wraps
Portuguese chicken burger
Barbecued garlic and chilli prawns with saffron mayonnaise  

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