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Grilled Vegetable Panini

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Recipe

A nice vegetatrian recipe, nice flavor and very healthy. Everyone loves it.

 

Yield

12 servings

Prep

15 min

Cook

8 min

Ready

26 min
Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
¼ cup olive oil
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1 large eggplant
cut crosswise into 1/2-inch-thick slices
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2 each zucchini
cut crosswise into 1/2-inch-thick slices
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1 small red onion
cut into 1/2-inch-thick slices
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1 x salt
to taste
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1 x black pepper
freshly ground to taste
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2 each bread, french baguette
each about 2 feet long
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8 ounces mozzarella cheese, non-fat
water-packed, fresh, drained, sliced
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2 each tomatoes
sliced
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½ cup sweet red bell peppers
roasted
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8 large basil
leaves, optional
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1/2 cup basil pesto
For the basil pesto
2 cups basil
leaves
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¼ cup pine nuts
toasted
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2 cloves garlic
peeled
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½ teaspoon salt
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¼ teaspoon black pepper
freshly ground
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cup olive oil, extra-virgin
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½ cup Parmesan cheese
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Ingredients

Amount Measure Ingredient Features
59 ml olive oil
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1 large eggplant
cut crosswise into 1/2-inch-thick slices
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2 each zucchini
cut crosswise into 1/2-inch-thick slices
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1 small red onion
cut into 1/2-inch-thick slices
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1 x salt
to taste
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1 x black pepper
freshly ground to taste
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2 each bread, french baguette
each about 2 feet long
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231.2 ml/g mozzarella cheese, non-fat
water-packed, fresh, drained, sliced
* Camera
2 each tomatoes
sliced
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118 ml sweet red bell peppers
roasted
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8 large basil
leaves, optional
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1/2 cup basil pesto
For the basil pesto:
473 ml basil
leaves
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59 ml pine nuts
toasted
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2 cloves garlic
peeled
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2.5 ml salt
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1.3 ml black pepper
freshly ground
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79 ml olive oil, extra-virgin
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118 ml Parmesan cheese
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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.)

For the Basil Pesto:

In a blender, pulse the basil, pine nuts, garlic, ½ teaspoon of salt, and ¼ 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 ½ 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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 15182% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 169mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 9% Vitamin C 30%
Calcium 6% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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