Grilled Vegetable Panini Recipe

Name: Grilled Vegetable Panini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, sliced on the bias into 1/4-inch strips; 1 medium onion, peeled and sliced into 1/4-inch rounds; 1 green bell pepper, stem and seeds removed, sliced in 8 pieces; 1 medium yellow squash, sliced on the bias into 1/4-inch strips; 1/2 cup canola oil; 1 tablespoon minced garlic; 1 tablespoon Italian seasoning; 1/4 cup red wine vinegar; Salt and freshly ground black pepper; 1/4 cup green olives, finely chopped; 1/2 cup shredded mozzarella; 1 French baguette

Servings: persons

1 medium eggplant, sliced on the bias into 1/4-inch strips
1 medium onion, peeled and sliced into 1/4-inch rounds
1 green bell pepper, stem and seeds removed, sliced in 8 pieces
1 medium yellow squash, sliced on the bias into 1/4-inch strips
1/2 cup canola oil
1 tablespoon minced garlic
1 tablespoon Italian seasoning
1/4 cup red wine vinegar
Salt and freshly ground black pepper
1/4 cup green olives, finely chopped
1/2 cup shredded mozzarella
1 French baguette

1
Preheat a grill pan over medium heat.
2
Brush the sliced vegetables with 1/4 cup canola oil.
3
Season with salt and pepper and place on the grill.
4
Cook until they have slightly charred and softened slightly, about 3 minutes per side.
5
Remove to a baking sheet.
6
In a large bowl, whisk together the garlic, Italian seasoning, vinegar, remaining 1/4 cup canola oil, and salt and pepper to taste.
7
Drizzle half of the dressing over the grilled vegetables.
8
Stir the chopped olives into the remaining dressing.
9
Cut the bread into 4 equal pieces and slice open.
10
Spread the olive dressing evenly on 4 bottom pieces of the bread.
11
Top with a single layer of each of the vegetables, reserving the remaining vegetables for Round 2 Recipe Ratatouille Pasta.
12
Sprinkle the cheese over each and place the remaining 4 bread pieces on top.
13
Place in a panini press and cook until well toasted, about 5 minutes.
14
(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.)

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium eggplant, sliced on the bias into 1/4-inch strips, 1 medium onion, peeled and sliced into 1/4-inch rounds, 1 green bell pepper, stem and seeds removed, sliced in 8 pieces, 1 medium yellow squash, sliced on the bias into 1/4-inch strips, and more.

Yes, Grilled Vegetable Panini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Vegetable Panini

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