Saw this on Sandra's Money Saving Meals, Episode: Seasonally Simple and thought I would share. I love veggie paninis and using a griddle or HOT skillet to lay on top of the paninis is genius! I have tweaked this just slightly, using olive oil in place of canola.
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Units: US | Metric
- 1 medium eggplant, sliced on the bias into 1/4-inch strips
- 1 medium onion, peeled and sliced
- 1 green bell pepper, stem and seeds removed, sliced in 8 pieces (or red bell pepper)
- 1 medium yellow squash, sliced on the bias into 1/4-inch strips (or zucchini)
- 1/2 cup olive oil
- 1 tablespoon minced garlic
- 1 tablespoon italian seasoning
- 1/4 cup red wine vinegar
- fresh ground black pepper
- 1/4 cup green olives, finely chopped
- 1/2 cup shredded mozzarella cheese (or slices-will stay on better)
- 1 French baguette
- 1Preheat a grill pan over medium heat. Brush the sliced vegetables with 1/4 cup olive oil. Season with salt and pepper and place on the grill. Cook until they have slightly charred and softened slightly, about 3 minutes per side. (I usually roast the veggies in a 400*F. oven for about 10 minutes.).
- 2Remove to a baking sheet.
- 3In a large bowl, whisk together the garlic, Italian seasoning, vinegar, remaining 1/4 cup canola oil, and salt and pepper to taste. Drizzle half of the dressing over the grilled vegetables. Stir the chopped olives into the remaining dressing.
- 4Cut the bread into 4 equal pieces and slice open. Spread the chopped olives evenly on 4 bottom pieces of the bread.
- 5Top with a single layer of each of the vegetables, reserving the remaining vegetables for another dish(perhaps ratatouille or more sandwiches?). Sandra used 2 eggplant slices, 3 slices of squash and one onion, rings searated and evenly placed over squash for each sandwich.
- 6Sprinkle(or lay slices) the cheese over each and place the remaining 4 bread pieces on top. Place in a panini press and cook until well toasted, about 5 minutes. (Or place on a well-oiled grill pan and place a heavy hot cast-iron skillet or griddle on top of the sandwiches, and grill until the bread is well toasted, about 5 minutes per side.).
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Nutritional Facts for Grilled Vegetable Panini
Serving Size: 1 (325 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 403.2
- Calories from Fat 289
- Total Fat 32.2 g
- Saturated Fat 5.9 g
- Cholesterol 11.0 mg
- Sodium 311.3 mg
- Total Carbohydrate 23.6 g
- Dietary Fiber 6.8 g
- Sugars 6.9 g
- Protein 7.7 g
The following items or measurements are not included: