Today we are going to show you how to make Grilled Vegetable Paninis.
This is a perfect recipe for those that have gardens, or like to hit the farmer’s market. The fresh veggies and pesto really add a ton of flavor to this panini.
You can make fresh basil pesto, or you can also find it in stores.
Enjoy!
Grilled Vegetable Panini
1/4 cup olive oil
1 medium 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
8 ounces fresh mozzarella cheese, drained, sliced
2 tomatoes, sliced
1/2 cup roasted red peppers
8 large basil leaves, optional
set up your gas or charcoal grill for medium-high heat.
While your grill is heating toss the eggplant, zucchini, and onions with the olive oil and salt and pepper.
Place the vegetables on the grill. Cook for approximately 4 minutes per side. You should have some nice grill marks at this point.
Set aside to cool.
Slice each of the baguettes into 6 pieces. With each section slice it in half and spread a bit of pesto on each side.
Stack each bottom baguette piece with 2 slices of eggplant, 2 slices of zucchini, 1 slice of onion, 1 slice of tomato, 1 slice of mozzarella, and a slice of roasted red pepper. Add a bit of salt and pepper. Cover with the top baguette piece.
Continue this process with the rest of the baguette sections.
Place the assembled paninis on the grill and press with a grill press. Grill until both sides are toasted.
Serve immediately.