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 EGGPLANT PANINI WITH BASIL AIOLI
I love being able to use the bounty of fresh vegetables and herbs from my garden for summer meals. This sandwich is loaded with veggies and has such a satisfying crunch. The melty provolone finishes things off perfectly. -Joseph A. Sciascia, San Mateo, California
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For aioli, place the first 8 ingredients in a blender; cover and process until smooth. , Brush vegetables with oil. Place in broiling pan and broil 3-4 inches from heat, or grill, covered, over medium heat until tender, 4-5 minutes per side. Chop the peppers when cool enough to handle. , Spread cut sides of each roll with 2 tablespoons aioli; top each with cheese. Layer bottoms with eggplant and peppers. Replace tops., In a panini press, grill sandwiches until cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use.
Nutrition Facts : Calories 732 calories, Fat 38g fat (11g saturated fat), Cholesterol 33mg cholesterol, Sodium 1116mg sodium, Carbohydrate 83g carbohydrate (12g sugars, Fiber 9g fiber), Protein 23g protein.
GRILLED EGGPLANT PANINI
Grilling eggplant slices on a panini grill is worth the price of the grill. They're ready in 2 or 3 minutes, and if you don't use them for this sandwich you can top them with tomato sauce, chop them up and toss them with pasta or rice, or drizzle them with vinaigrette and sprinkle with feta and fresh herbs, such as mint, parsley, basil, or marjoram.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 1
Number Of Ingredients 8
Steps:
- Sprinkle the eggplant slices with salt and let sit for 15 minutes. Pat dry and brush lightly with olive oil.
- Preheat a panini grill and place the eggplant slices in it in an even layer. Grill 3 minutes, until cooked through and nicely marked by the grill. Remove from the heat.
- Spread a little pesto on the bottom slice of bread. Top with a layer of eggplant slices, then a layer of pepper or tomato slices. Sprinkle with freshly ground pepper. Top with the grated cheese and the other slice of bread. Brush the outside of both the bottom and the top pieces of bread with olive oil. Grill 5 minutes, or until nicely toasted and the cheese has melted. Remove from the panini grill and cut into halves or thirds, depending on the size of the bread. Serve hot.
CAPONATA PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 panini
Number Of Ingredients 16
Steps:
- Preheat a panini grill.
- Using a grapefruit spoon or fingers, scoop out a 1-inch wide trough along the cut sides of the baguettes. Place 2 half-slices of the provolone cheese on each bottom half of the baguettes. Spoon 1/3 cup of the caponata on top of the cheese. Place the top halves on the baguettes and grill the panini until the cheese melts, about 5 minutes.
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the celery and eggplant and cook until soft, about 3 to 4 minutes. Add the red bell pepper and cook until crisp-tender, about 5 minutes. Add the tomatoes, raisins, and oregano to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 minutes. Stir in the vinegar, sugar, capers, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Season, to taste, with more salt and pepper, if needed.
ARTICHOKE AND EGGPLANT PANINI
Provided by Melissa Roberts
Categories Sandwich Vegetarian Quick & Easy Father's Day Backyard BBQ Lunch Artichoke Eggplant Spring Summer Grill Grill/Barbecue Fontina Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 (main course) servings
Number Of Ingredients 8
Steps:
- Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure .
- Pulse artichokes, mayonnaise, capers, and garlic in a food processor until coarsely chopped.
- Trim off a thin slice from 2 opposite long sides of eggplant, then cut eggplant lengthwise into 4 (1/3-inch-thick) slices. Brush both sides of slices with 2 tablespoons oil (total) and season with 1/4 teaspoon each of salt and pepper.
- Grill eggplant slices, covered, turning once and brushing grilled sides with 1 tablespoon oil (total), until golden-brown and tender, about 4 minutes, then transfer to a tray.
- Brush both sides of bread with remaining 2 tablespoons oil and grill, covered, without turning, until grill marks appear, about 2 minutes.
- Top each of 4 bread slices, grilled sides up, with cheese and an eggplant slice. Spread artichoke mixture on remaining 4 bread slices, grilled sides up, then assemble sandwiches.
- Put sandwiches on grill and press down with a metal spatula, then grill, turning once, until heated through and grill marks appear, about 4 minutes total.
EGGPLANT AND MOZZARELLA PANINI
This is originally from Taste of Home and called for sun-dried tomato spread. I have made a few adjustments for those who can't find the spread at the local grocer. This makes a very filling and vegetarian version of a panini.
Provided by pamela t.
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a grill pan or panini press.
- Brush eggpant slices with 1 t olive oil and season lightly with salt and pepper.
- Grill until marked and just soft, about 4-6 minutes. If using the grill pan, turn once.
- Cut bread into 4 pieces; slice pieces in half lengthwise.
- Drain and dice sun-dried tomatoes. In small bowl, mix mayonaise with tomatoes.
- Cover one side of ciabatta with mayo mixture.
- Divide grilled eggplant slices between the four sandwiches.
- Add cheese on tops and add other slice of bread on top.
- Brush sandwiches with olive oil and grill until cheese is melting and bread is crisp, about 5 minutes.
- Serve with marinara sauce or picante sauce.
Nutrition Facts : Calories 281.4, Fat 20.5, SaturatedFat 7.2, Cholesterol 38.7, Sodium 445.8, Carbohydrate 15.4, Fiber 4.7, Sugar 4.4, Protein 11.5
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