Grilled Vegetable Panini

Looking for a splendid summer meal just right for enjoying the gorgeous produce that is so abundant? Make a healthy grilled vegetable panini! Maybe served with a glass of wine for dinner with your sweetheart or pack it up in a basket for a fun picnic.

One of the best things about summer is the abundance of produce whether from your own garden, a roadside stand or the grocery store. Just look at these amazing colors and freshness.

Preparing the veggies for grilling

Heat a grill or grill pan over medium-high heat while you prepare the veggies.

Rinse your produce under water and dry.

Cut the zucchini, eggplant, and red onion into 1/2-inch thick slices. You can also add tomato slices to grill as well.

Prepare the veggies you are using by first brushing or drizzling the them with olive oil. 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. Here I am cooking on the outside grill. 

The veggies also cook nicely on a grill pan on the stove.

After grilling everything, allow to cool completely.  

Spread both sides of your bread with the pesto. You can use store-bought pesto or make your own using this easy recipe for Fresh Basil Pesto.

On one slice of bread, begin stacking the grilled vegetables.

Include the sliced mozzarella, and the roasted pepper.

The panini is great served on untoasted bread but you can also grill the bread prior to building the panini sandwich. Coat the sliced bread lightly with olive oil and give it a couple minutes on the grill it until toasted and grill marks appear.

 

Then you will have a panini that looks like this 🙂 

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Servings: 12

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, purchased or Fresh Basil Pesto
• 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.)

Quick and Easy Fresh Basil PestoMaking your own basil pesto is easy and there really isn’t any comparison with its bright, fresh flavor. Give it a try and see for yourself. The recipe includes suggestions for substituting other nuts for the pine nuts, saving you money. 

What to serve with a panini?

All-American Macaroni Salad

Fabulous Three Bean Salad

Pineapple Coleslaw

The perfect finish…

Chocolate Anise Biscotti

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