Amazing color and freshness.
The wonderful smell from the grill pan
Ready to assemble
basil from my garden… so summertime fresh
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
I'm glad I stumbled upon this one as I have been growing basil. This would be a perfect recipe. I also pinned it to my creative cooking board on Pinterest.
Your fresh grilled veggies are divine and I vote for the grilled panini. Your pesto recipe looks delish too. Thanks…I love this kind of thing on a hot summer afternoon!
Oh wow, that looks like one tasty panini!!! Yum!!!
What a perfect summer lunch – looks delicious!
Yum, love veggie panini's and the bread looks so good too.
Oh my goodness that looks divine! I invite you to come and link up at my Vegetarian Foodie Fridays if you like to. This would be a welcome addition. Hope to see you there and thanks!
First off, let me say you look FANTASTIC for being old enough to be married for 34 years! Okay, on to your Panini… YUM. I really love grilled veggies – actually, I love all the ingredients you include in this recipe. I guess that means I should probably make it soon, huh?
🙂
ButterYum
Yum!!! I want one!!
That looks like the perfect summer meal. I highly doubt I could get my husband to eat one though, he's not a big vegetable eater. His idea of a vegetable is baked beans…lol
Mmmm! I know my son and his friends would go for that, too! Thank you.
You have been my cooking and baking inspiration. I have to thank you for sharing your wonderful recipes. Your pictures are what make it so enticing. Thank you!
I love everything on the ingredients list. And together they make a perfect sandwich. Looks very beautiful and delicious.
This looks so delicious. I love this time of year, the beautiful produce!
Oh…now I'm very hungry!!! This looks soooo good!!!
That looks scrumptious! I have the recipe printing right now! I'll use my one and only little basil plant, it's thriving and I am ready to taste it!
Thanks for a great recipe, photographs were great!
Nancy