GRILLED VEGETABLE PANINI
Provided by Sandra Lee
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill pan over medium heat. Brush the sliced vegetables with 1/4 cup canola 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. 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 olive dressing evenly on 4 bottom pieces of the bread. Top with a single layer of each of the vegetables, reserving the remaining vegetables for Round 2 Recipe Ratatouille Pasta. Sprinkle 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.)
GRILLED VEGETABLE AND MOZZARELLA PANINI
Provided by Marge Perry
Categories Sandwich Cheese Kid-Friendly Back to School Lunch Mozzarella Eggplant Bell Pepper Healthy Self Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk vinegar, oil, salt and pepper in a bowl. Coat a baking sheet with cooking spray; place vegetables in 1 layer on sheet. Brush both sides of eggplant and zucchini with vinegar mixture. Spray all vegetables with cooking spray and place under broiler, 7 to 8 minutes, turning once and coating with cooking spray. Lightly brush bottom slices of ciabatta with remaining vinegar mixture. Pile veggies, cheese and basil on 4 slices of bread. Close sandwiches; spray both sides with cooking spray. Heat a medium nonstick skillet over medium-high heat; add sandwiches. Place a second skillet on top of sandwiches and press down. Cook 4 minutes, flipping once. Serve.
GRILLED MARINATED VEGETABLES WITH FRESH MOZZARELLA
Categories Cheese Vegetable Summer Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Spoon 6 tablespoons oil into each of 3 small bowls. Add chopped mint to first bowl. Add basil and half of garlic to second bowl, and add dried crushed red pepper and remaining garlic to third bowl. Season each oil with salt and pepper.
- Combine zucchini and 2 tablespoons mint marinade in medium bowl; toss to coat. Combine eggplant and 2 tablespoons basil marinade in another bowl; toss to coat. Combine bell peppers and 2 tablespoons crushed-pepper marinade in third bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)
- Prepare barbecue (medium-high heat). Grill vegetables until just charred and tender, turning occasionally, about 5 minutes. Arrange vegetables on platter; sprinkle with salt and pepper. Drizzle each with its marinade. (Can be made 2 hours ahead. Let stand at room temperature.) Add cheese to platter and serve.
ROASTED VEGETABLE AND MOZZARELLA PANINI
From Self.com, "David Burke, of David Burke at Bloomingdale's in New York City, created this savory sandwich that's simple to make and a money saver, too." Instead of using skillets (steps 6 and 7) I used my George Forman grill - worked like a charm! I'm sure you could use a panini press as well!
Provided by AnnieLynne
Categories Lunch/Snacks
Time 25m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk vinegar, oil, salt and pepper in a bowl.
- Coat a baking sheet with cooking spray; place vegetables in 1 layer on sheet.
- Brush both sides of eggplant and zucchini with vinegar mixture. Spray all vegetables with cooking spray and place under broiler, 7 to 8 minutes, turning once and coating with cooking spray.
- Lightly brush 4 bottom slices of ciabatta with remaining vinegar mixture; pile veggies, cheese and basil on each of the slices.
- Close sandwiches; spray both sides with cooking spray.
- Heat a medium nonstick skillet over medium-high heat; add sandwiches. Place a second skillet on top of sandwiches and press down.
- Cook 4 minutes, flipping once.
- Serve.
Nutrition Facts : Calories 78.7, Fat 3.8, SaturatedFat 0.6, Sodium 299.1, Carbohydrate 11.3, Fiber 5.8, Sugar 5.3, Protein 2.3
GRILLED VEGETABLE PANINI WITH BASIL PESTO
This recipe courtesy of Giada De Laurentiis. This is a tasty way to work veggies into your diet. It's pretty easy to make, loaded with flavor, and also filling!
Provided by Juenessa
Categories Lunch/Snacks
Time 40m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 434.5, Fat 20.5, SaturatedFat 5.3, Cholesterol 18.6, Sodium 827, Carbohydrate 49.6, Fiber 7.2, Sugar 3.7, Protein 14.9
GRILLED-VEGETABLE PANINI
The uniform heat of a panini press gives these vegetable sandwiches just the right crispness. But they can easily be made without a press: Heat the panini in a heavy skillet (preferably cast iron) over medium heat, and set another heavy skillet on top of them as they cook.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 8
Number Of Ingredients 7
Steps:
- Heat grill to medium. Grill peppers, turning occasionally, until charred, about 18 minutes. Transfer to a bowl, cover with plastic wrap, and let stand for 10 minutes. Rub off skins, and remove ribs and seeds. Slice peppers into 1-inch-thick strips.
- Meanwhile, lightly brush zucchini and squashes with oil. Season with salt and pepper. Grill until charred and tender, 2 to 3 minutes per side.
- Spread bread slices with pesto. Top 8 slices with vegetables. Season with salt and pepper. Sandwich with remaining bread.
- Heat a panini press. Lightly brush sandwiches with oil. Press until bread is golden brown and crusts are crisp, 2 to 4 minutes.
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