Grilled Vegetable Panini

1. 1

   Heat a grill pan over medium-high heat.

2. 2

   Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper.

3. 3

   Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side.

4. 4

   Cool completely.

5. 5

   Cut each baguette into 6 pieces.

6. 6

   Working with one baguette piece at a time, slice in half and spread both sides with the pesto.

7. 7

   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.

8. 8

   Sprinkle with salt and pepper.

9. 9

   Place top half of baguette on top and continue with remaining baguette.

10. 10

    (The sandwiches can be made 4 hours ahead.

11. 11

    Wrap well with plastic wrap and refrigerate.

12. 12

    ).

* Per serving · 4 servings · Values may vary.

No additional tips available.