With a Grateful Prayer and a Thankful Heart: Grilled Vegetable Panini

Wednesday, June 23, 2010

Grilled Vegetable Panini

A trip to the produce store was the inspiration for a search for a grilled Veggie sandwich. I also brought home a beautiful rustic, chewy bread.

Amazing color and freshness.
The wonderful smell from the grill pan
Ready to assemble
basil from my garden... so summertime fresh

Served without grilling...
or toasted on the grill pan.

Grilled Vegetable Panini
Recipe courtesy Giada De Laurentiis


* 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


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


Pat @ Mille Fiori Favoriti said...

This looks so delicious and healthy too!

Nancy's Notes said...

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!


Deb said...

Oh...now I'm very hungry!!! This looks soooo good!!!

Julie said...

This looks so delicious. I love this time of year, the beautiful produce!

Olga said...

I love everything on the ingredients list. And together they make a perfect sandwich. Looks very beautiful and delicious.

Susan said...

Man oh man, LDH. That looks so good I'd like to chomp into it right NOW! Ha! Susan

d~ said...

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!

Karen said...

Mmmm! I know my son and his friends would go for that, too! Thank you.

Dishesdone said...

Wow, I would love to sink my teeth into either of those sandwiches! They look so fresh and so fantastic!

Dayle said...


Ann said...

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

Walking on Sunshine... said...

Yum!!! I want one!!

ButterYum said...

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?


Melodie said...

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!

Suzanne said...

Yum, love veggie panini's and the bread looks so good too.

April@The 21st Century Housewife said...

What a perfect summer lunch - looks delicious!

Emily {Frilly Details} said...

Oh wow, that looks like one tasty panini!!! Yum!!!

Shirley said...

That looks really good and healthy too!

gnee said...

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!

Debbie Petras said...

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.


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