Grilled Vegetable Panini With Basil Pesto

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!

• Ready In: 40 mins
• Serves: 12

Ingredients

• Grilled vegetable panini

• 1⁄4 cup olive oil
• 2  small Japanese eggplants or 1  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 & freshly ground black pepper
• 2  French baguettes (each about 2 feet long)
• 1⁄2 cup basil pesto, recipe follows
• 8  ounces  water-packed fresh mozzarella cheese, drained, sliced
• 2  tomatoes, sliced
• 1⁄2 cup  roasted red pepper
• 8  large basil leaves (optional)

• Basil Pesto

• 2  cups fresh basil leaves
• 1⁄4 cup  toasted pine nuts
• 2  garlic cloves, peeled
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄3 cup  about extra virgin olive oil
• 1⁄2 cup  grated parmesan cheese

Directions

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