Easy Veggie Panini Food

GRILLED VEGETABLE PANINI

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

VEGGIE PANINI RECIPE

Steps:

• Begin by cutting up your avocados and tomatoes.
• Then butter your sourdough bread slices on each side.
• Add mayo, spinach, tomatoes and cheese to your sandwich and place on a skillet, or in a panini maker. Cook for a few minutes on medium heat.
• Once done, add your avocado slices and serve warm.

EASY VEGETABLE PANINIS

Steps:

• In a large nonstick skillet, heat the oil over medium heat. Add mushroom slices and cook 6-7 minutes or until tender, stirring occasionally.
• Spray one side of 4 slices of bread with nonstick cooking spray. Place bread slices, sprayed side down, on work surface. Layer each slice of bread with 1 slice cheese and equal portions of mushrooms, onions, spinach and red peppers. Sprinkle with salt and pepper, and top with 1 more slice of cheese. Spray one side of remaining 4 bread slices with cooking spray, then place sprayed side up over fillings.
• Preheat grill pan over medium heat. Cook sandwiches 3-4 minutes per side or until bread is golden brown and cheese melts, weighing them down with a heavy skillet or pressing down with large spatula. Cut sandwiches in half diagonally to serve.

GRILLED VEGETABLE PANINI

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.)