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    You are in: Home / Recipes / Grilled Vegetable Panini With Basil Pesto Recipe
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    Grilled Vegetable Panini With Basil Pesto

    Grilled Vegetable Panini With Basil Pesto. Photo by Sharon123

    1/1 Photo of Grilled Vegetable Panini With Basil Pesto

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Juenessa's Note:

    This recipe courtesy of Giada De Laurentiis. This is a tasty way to work veggies into your diet. It's pretty easy to make, loaded with flavor, and also filling!

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    Units: US | Metric

    Grilled vegetable panini

    Basil Pesto


    1. 1
      For Panini:.
    2. 2
      Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper.
    3. 3
      Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side.
    4. 4
      Cool completely.
    5. 5
      Cut each baguette into 6 pieces.
    6. 6
      Working with one baguette piece at a time, slice in half and spread both sides with the pesto.
    7. 7
      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.
    8. 8
      Sprinkle with salt and pepper.
    9. 9
      Place top half of baguette on top and continue with remaining baguette.
    10. 10
      (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.).
    11. 11
      For Basil Pesto:.
    12. 12
      In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped.
    13. 13
      With the blender still running, gradually add enough oil to form a smooth and thick consistency.
    14. 14
      Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese.
    15. 15
      Season the pesto with more salt and pepper, to taste.
    16. 16
      (The pesto can be made 2 days ahead. Cover and refrigerate.)
    17. 17
      Yields 1 cup and takes about 10 minutes to prepare.

    Ratings & Reviews:

    • on April 23, 2007


      I had all of the ingredients on hand, so this was fairly easy to make. I did cheat and use some pesto I had just bought. I scaled it down for lunch for one and used yellow squash instead of zucchini. This made a yummy sandwich that I really had to hold together so as not to be too messy! Thank you Juenessa, this made a great lunch! :lol:

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


    Nutritional Facts for Grilled Vegetable Panini With Basil Pesto

    Serving Size: 1 (200 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 434.5
    Calories from Fat 184
    Total Fat 20.5 g
    Saturated Fat 5.3 g
    Cholesterol 18.6 mg
    Sodium 827.0 mg
    Total Carbohydrate 49.5 g
    Dietary Fiber 7.2 g
    Sugars 3.7 g
    Protein 14.9 g

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