Grilled Vegetable Panini

Name: Grilled Vegetable Panini
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Global
Ingredients: 2 baguettes (each about 2 feet long); 8 larges basil leaves, optional; 2 smalls Japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices; 59 milliliters olive oil; 1 small red onion, cut into 1/2-inch-thick slices; 118 milliliters roasted red peppers; 12 servings Salt and freshly ground black pepper; 2 tomatoes, sliced; 227 grams fresh water-packed mozzarella cheese, drained, sliced; 2 slices zucchini, cut crosswise into 1/2-inch-thick slices

Grilled Vegetable Panini requires approximately 30 minutes from start to finish. This recipe makes 12 servings with 220 calories, 8g of protein, and 10g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a vegetarian diet. If you have roasted peppers, tomatoes, japanese eggplants, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Heat a grill pan over medium-high heat.

Equipment you will use

Grill Pan

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.

Ingredients you will need

Salt And Pepper

Eggplant

Zucchini

Onion

Cooking Oil

Equipment you will use

Grill

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.

Ingredients you will need

Mozzarella

Baguette

Eggplant

Zucchini

Pepper

Spread

Tomato

Onion

Pesto

Sprinkle with salt and pepper.

Ingredients you will need

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.)

Ingredients you will need

Baguette

Wrap

Equipment you will use

Plastic Wrap

2 cups fresh basil leaves

Ingredients you will need

Fresh Basil

1/4 cup toasted pine nuts

Ingredients you will need

Pine Nuts

2 garlic cloves, peeled

Ingredients you will need

Whole Garlic Cloves

1/2 teaspoon salt

Ingredients you will need

Salt

1/4 teaspoon freshly ground black pepper

Ingredients you will need

Ground Black Pepper

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

Ingredients you will need

Extra Virgin Olive Oil

1/2 cup grated Parmesan

Ingredients you will need

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.

Ingredients you will need

Pine Nuts

Garlic

Pepper

Basil

Salt

Cooking Oil

Equipment you will use

Blender

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.)

Ingredients you will need

Salt And Pepper

Cheese