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
ROASTED VEGETABLE PESTO PANINI
Roasted Vegetable Pesto Panini is a delicious sandwich, full of healthy roasted vegetables along with a spreading of pesto, and topped with cheese! Use your panini maker, or make it on the stove top. So easy and delish!
Provided by Sue Ringsdorf
Categories Main Course Sandwich
Time 23m
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat olive oil over medium high heat. Add spinach, tomatoes, mushrooms, salt and pepper - and cook until soft. Add artichoke hearts and remove from heat.
- Meanwhile, heat panini grill (or use a pan on stovetop). Take bread and spread butter on one side of the bread only. On the other side of bread, spread pesto sauce.
- To assemble sandwiches, turn butter side down and arrange roasted vegetables on the pesto side of four of the slices of bread. Add cheese on top of vegetables, and then place other piece of bread on top, butter side up.
- Place two sandwiches on the panini grill and cook until bread gets nice grill marks, and the cheese melts. Repeat with other two sandwiches. Serve immediately.
Nutrition Facts : Calories 628 kcal, Carbohydrate 49 g, Protein 28 g, Fat 38 g, SaturatedFat 11 g, Cholesterol 27 mg, Sodium 1497 mg, Fiber 8 g, Sugar 9 g, ServingSize 1 serving
ROASTED VEGETABLE-PESTO PANINI
Delight your loved ones with our Roasted Vegetable-Pesto Panini. Squash, red pepper and tomatoes are all featured in Roasted Vegetable-Pesto Panini.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425°F.
- Toss vegetables with vinaigrette in large bowl; spread onto 2 parchment-covered rimmed sheet pans.
- Bake 20 min. or until vegetables are tender.
- Heat greased panini grill. Mix mayo and pesto sauce until blended; spread onto bread slices.
- Fill with vegetables and cheese to make 4 sandwiches.
- Grill sandwiches, in batches if necessary, 4 to 5 min. or until cheese is melted and sandwiches are golden brown.
Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 6 g
PESTO FOR GRILLED-VEGETABLE PANINI
Use this pesto to make our Grilled-Vegetable Panini.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 3/4 cup
Number Of Ingredients 6
Steps:
- Chop garlic in a food processor. Add basil and pine nuts. Puree until smooth. With machine running, drizzle in olive oil. Pulse in Parmesan cheese and salt. Refrigerate until ready to use (up to 3 days).
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
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