GRILLED VEGETABLE PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- 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.)
- 2 cups fresh basil leaves
- 1/4 cup toasted pine nuts
- 2 garlic cloves, peeled
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup (about) extra-virgin olive oil
- 1/2 cup grated Parmesan
- 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.)
- Yield: 1 cup
- Prep Time: 10 minutes
GRILLED VEGETABLE PANINI
Provided by Sandra Lee
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill pan over medium heat. Brush the sliced vegetables with 1/4 cup canola 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. Remove to a baking sheet.
- 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.
- Cut the bread into 4 equal pieces and slice open. Spread the olive dressing evenly on 4 bottom pieces of the bread. Top with a single layer of each of the vegetables, reserving the remaining vegetables for Round 2 Recipe Ratatouille Pasta. Sprinkle 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.)
GRILLED VEGETABLE AND MOZZARELLA PANINI
Provided by Food Network
Yield 4 panini
Number Of Ingredients 10
Steps:
- Brush the vegetables lightly with oil, season with salt and pepper and grill over medium high heat. Allow the vegetables to color well, remove from the grill and cool for several minutes. remove any blackened skin from the peppers.
- Meanwhile, slice the bread open lengthwise and brush the inside lightly with oil. Grill the inside of the bread quickly and remove.
- Assemble the still warm sandwich by alternating layers of vegetables, cheese, basil and then sprinkle on any remaining oil and a few drops of vinegar. Sprinkle on any herbs desired, tightly wrap with sandwich paper and slice into 4-inch lengths.
GRILLED VEGETABLE PANINI
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.
Provided by Sharon123
Categories < 60 Mins
Time 31m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.).
- Remove to a baking sheet.
- 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.
- Cut the bread into 4 equal pieces and slice open. Spread the chopped olives evenly on 4 bottom pieces of the bread.
- 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.
- 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.).
Nutrition Facts : Calories 403.2, Fat 32.2, SaturatedFat 5.9, Cholesterol 11.1, Sodium 311.3, Carbohydrate 23.7, Fiber 6.8, Sugar 6.9, Protein 7.7
GRILLED VEGGIE PANINI
Make and share this Grilled Veggie Panini recipe from Food.com.
Provided by Shannon Holmes
Categories Lunch/Snacks
Time 12m
Yield 1-2 serving(s)
Number Of Ingredients 12
Steps:
- Fire up the George.
- Mix sauce ingredients together in a small bowl.
- Spread the bread slices with some of the sauce,about 1-2 tbsp on both slices.
- Layer with lettuce, tomato, onion, mushrooms,zucchini, olives, then havarti.
- Top with other bread slice.
- Brush sandwich with oil (I use a pastry brush).
- Place on heated George Forman Grill.
- Close top, remove when golden.
- Yum.
Nutrition Facts : Calories 769.5, Fat 40.1, SaturatedFat 6, Cholesterol 15.3, Sodium 1584.7, Carbohydrate 90.5, Fiber 6.9, Sugar 8.5, Protein 14.4
GRILLED-VEGETABLE PANINI
The uniform heat of a panini press gives these vegetable sandwiches just the right crispness. But they can easily be made without a press: Heat the panini in a heavy skillet (preferably cast iron) over medium heat, and set another heavy skillet on top of them as they cook.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 8
Number Of Ingredients 7
Steps:
- Heat grill to medium. Grill peppers, turning occasionally, until charred, about 18 minutes. Transfer to a bowl, cover with plastic wrap, and let stand for 10 minutes. Rub off skins, and remove ribs and seeds. Slice peppers into 1-inch-thick strips.
- Meanwhile, lightly brush zucchini and squashes with oil. Season with salt and pepper. Grill until charred and tender, 2 to 3 minutes per side.
- Spread bread slices with pesto. Top 8 slices with vegetables. Season with salt and pepper. Sandwich with remaining bread.
- Heat a panini press. Lightly brush sandwiches with oil. Press until bread is golden brown and crusts are crisp, 2 to 4 minutes.
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- Drizzle the eggplant, mushrooms and zucchini with some olive oil and season with salt and pepper.
- Grill the veggies for a few minutes on each side on the hot grill pan or until they develop some grill marks and have softened. Remove to a plate and drizzle some balsamic vinegar on top, set aside.
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