Skip Nav
Food Video
No Chaser Needed For Chocolate-Bacon Shot "Glasses"
Original Recipes
These 10 Cream Cheese Spreads Are About to Transform Your Morning Bagel
Tiffani Thiessen
Tiffani Thiessen's Raspberry Lemonade Oatmeal Will Make You a Morning Person

Monday's Leftovers: Grilled Veggie Panini

Monday's Leftovers: Grilled Veggie Panini

Whenever I make a grilled vegetable salad, I make sure to grill up an extra batch of veggies. Filled with flavor, these vegetables are excellent on pizzas, in quesadillas, or mixed into pasta salads. However, the best way to highlight the essence of the grilled vegetable is to make a stacked sandwich.

In this recipe the bread is coated with a quick, homemade pesto and the veggies are topped with melt-in-your-mouth mozzarella. To learn how to make a grilled veggie sandwich, please

.

Grilled Veggie Panini

Grilled Veggie Panini

Grilled Veggie Panini

Ingredients

1/4 cup olive oil
2 small Japanese eggplants or 1 medium to 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 and freshly ground black pepper
2 baguettes (each about 2 feet long)
1/2 cup Basil Pesto, recipe follows
8 ounces fresh water-packed mozzarella cheese, drained, sliced
2 tomatoes, sliced
1/2 cup roasted red peppers
8 large basil leaves, optional

Directions

  1. Heat a grill pan over medium-high heat.
  2. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper.
  3. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.
  4. Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto.
  5. 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.

Serves 12.

Basil Pesto:

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

  1. In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped.
  2. With the blender still running, gradually add enough oil to form a smooth and thick consistency.
  3. 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.

Makes 1 cup.

Around The Web
See the Top 10 Super Bowl Food Searches on Google - and Get the Recipes
How to Microwave Queso Dip
Super Bowl Party Recipes With a Latin Twist
Nutella Burger Recipe | Video
Giada de Laurentiis's Tequila-Lime Wings Recipe
Raspberry Lemon Oatmeal With Chia Seeds
Healthy Lunch Sandwiches

POPSUGAR, the #1 independent media and technology company for women. Where more than 75 million women go for original, inspirational content that feeds their passions and interests.

Join The Conversation
aimeeb aimeeb 7 years
Easy!
Stellanz Stellanz 7 years
most definitely need to try this and it's easy to make VEGAN!!!!
arihm arihm 7 years
yum, sounds like the perfect summer sandwich!
Latest Food
X