Main
Recipes
Grilled Vegetable Panini Recipe

Grilled Vegetable Panini Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 medium eggplant , sliced on the bias into 1/4-inch strips
1 medium onion, peeled and sliced
1 green bell pepper, stem and seeds removed, sliced in
1 medium yellow squash , sliced on the bias into 1/4-inch strips (or zucchini)
1/2 cup olive oil
1 tbsp minced garlic
1 tbsp italian seasoning
1/4 cup red wine vinegar
salt
fresh ground black pepper
1/4 cup green olives, finely chopped
1/2 cup shredded mozzarella cheese (or slices-will stay on better)
1 french baguette

Directions:

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.).

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	384.45 Kcal (1610 kJ)
Calories from fat	276.19 Kcal
		% Daily Value*
Total Fat	30.69g	47%
Cholesterol	2.54mg	1%
Sodium	437.01mg	18%
Potassium	388.15mg	8%
Total Carbs	20.86g	7%
Sugars	7.1g	28%
Dietary Fiber	5.6g	22%
Protein	7.63g	15%
Vitamin C	34.9mg	58%
Vitamin A	0.7mg	25%
Iron	12.6mg	70%
Calcium	166.2mg	17%

Amount Per 100 g
Calories	143.09 Kcal (599 kJ)
Calories from fat	102.8 Kcal
		% Daily Value*
Total Fat	11.42g	47%
Cholesterol	0.95mg	1%
Sodium	162.65mg	18%
Potassium	144.47mg	8%
Total Carbs	7.77g	7%
Sugars	2.64g	28%
Dietary Fiber	2.08g	22%
Protein	2.84g	15%
Vitamin C	13mg	58%
Vitamin A	0.3mg	25%
Iron	4.7mg	70%
Calcium	61.9mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Roasted Ratatouille With Pasta

Olive oil, Zucchini, sliced into 1-inch pieces and 8 more..
Vegetarian Quiche

Salt, Chopped zucchini, Unbaked pastry shell, Butter and 13 more..
Spicy Black Beans and Rice

Onion, diced, Bell peppers, diced and 9 more..
Three-Veggie Skillet

Onion, cut into small wedges, Sweet red pepper , julienned and 6 more..
Fusilli Alla Caprese by Giada De Laurentiis

Fusilli, Olive oil, Garlic cloves, minced and 5 more..
$Tex-Mex Meatloaf$

Tex-Mex Meatloaf

Ground meat, Cheddar cheese, grated, Tomato juice and 9 more..
Italian Meatball Subs

Eggs, beaten, Milk, Dry breadcrumbs and 17 more..
Rainy Day Collards and Lentil Soup

Center-cut bacon or 2 tbsp olive oil, Onion, dice and 18 more..