Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Grilled Vegetable Panini Recipe
    Lost? Site Map

    Grilled Vegetable Panini

    Total Time:

    Prep Time:

    Cook Time:

    31 mins

    15 mins

    16 mins

    Sharon123's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat 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.).
    2. 2
      Remove to a baking sheet.
    3. 3
      In 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.
    4. 4
      Cut the bread into 4 equal pieces and slice open. Spread the chopped olives evenly on 4 bottom pieces of the bread.
    5. 5
      Top 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.
    6. 6
      Sprinkle(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.).

    Ratings & Reviews:

    • on March 23, 2013

      55

      Wonderful panini recipe. My favorite

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    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
    71%
    Total Fat 32.2 g
    49%
    Saturated Fat 5.9 g
    29%
    Cholesterol 11.0 mg
    3%
    Sodium 311.3 mg
    12%
    Total Carbohydrate 23.6 g
    7%
    Dietary Fiber 6.8 g
    27%
    Sugars 6.9 g
    27%
    Protein 7.7 g
    15%

    The following items or measurements are not included:

    italian seasoning

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites