Grilled Vegetable Panini With Basil Pesto

Recipe by Juenessa
READY IN: 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Panini:
  • 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.
  • 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.).
  • For Basil Pesto:
  • In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped.
  • With the blender still running, gradually add enough oil to form a smooth and thick consistency.
  • Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese.
  • Season the pesto with more salt and pepper, to taste.
  • (The pesto can be made 2 days ahead. Cover and refrigerate.)
  • Yields 1 cup and takes about 10 minutes to prepare.
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