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Grilled Vegetable Panini With Basil Pesto Recipe

Grilled Vegetable Panini With Basil Pesto Recipe

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Grilled Vegetable Panini With Basil Pesto

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Ingredients:

Serving

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 oz water-packed fresh mozzarella cheese, drained, sliced
2 tomatoes, sliced
1/2 cup roasted red pepper
8 large basil leaves (optional)
2 cups fresh basil leaves
1/4 cup toasted pine nuts
2 garlic cloves, peeled
1/2 tsp salt
1/4 tsp fresh ground black pepper
1/3 cup about extra virgin olive oil
1/2 cup grated parmesan cheese

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	311.33 Kcal (1303 kJ)
Calories from fat	185.13 Kcal
		% Daily Value*
Total Fat	20.57g	32%
Cholesterol	23.67mg	8%
Sodium	393.66mg	16%
Potassium	274.37mg	6%
Total Carbs	12.29g	4%
Sugars	4.05g	16%
Dietary Fiber	3.16g	13%
Protein	8.68g	17%
Vitamin C	16.8mg	28%
Iron	2.8mg	16%
Calcium	145.3mg	15%

Amount Per 100 g
Calories	186.73 Kcal (782 kJ)
Calories from fat	111.04 Kcal
		% Daily Value*
Total Fat	12.34g	32%
Cholesterol	14.19mg	8%
Sodium	236.1mg	16%
Potassium	164.56mg	6%
Total Carbs	7.37g	4%
Sugars	2.43g	16%
Dietary Fiber	1.9g	13%
Protein	5.21g	17%
Vitamin C	10.1mg	28%
Iron	1.7mg	16%
Calcium	87.2mg	15%

* 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

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