Grilled Vegetable Panini

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READY IN: 10mins
Recipe by chef 998002

Giada

Ingredients Nutrition

  • 14 cup olive oil
  • 1 large 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 & freshly ground black pepper
  • 8 ounces mozzarella cheese, drained, sliced
  • 2 tomatoes, sliced
  • 12 cup roasted red pepper

Directions

  1. 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.
  2. 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.).

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