Vegetable Panini
User Reviews
5.0
3 reviews
Excellent
-
Servings
2
-
Calories
811 kcal
-
Course
Main Course
-
Cuisine
Italian
Vegetable Panini
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This Grilled Vegetable Panini is loaded with grilled veggies, melty mozzarella, and smothered in grilled pepper tapenade. The best part? You don't need a panini maker - you only need a grill and my secret trick.
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Ingredients
- 1 medium zucchini sliced lengthwise into ¼ - inch thick slices
- 1 medium yellow squash sliced lengthwise into ¼ - inch thick slices
- 1 small eggplant sliced lengthwise into ¼ - inch thick slices
- 1 red bell pepper cut into ½ - inch thick wedges
- ½ red onion thinly sliced
Brushing mixture
- 2 cloves garlic finely minced
- ⅓ cup olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
For Panini And Tapenade
- 2 ciabatta rolls cut lengthwise
- 2 thin slices of your favorite blue cheese
- 2 oz fresh mozzarella thinly sliced
- ¼ cup kalamata olives pitted
- 1 ½ teaspoon capers drained and rinsed
- 2 garlic cloves roughly chopped
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- a handful of fresh basil leaves
- olive oil for brushing a grill pan
Instructions
- Lightly coat your grill pan with an olive oil and heat it for 5 minutes on a medium heat.
- In a small bowl combine all 4 ingredients for the brushing mixture.
- Brush your first 5 ingredients with olive oil and garlic mixture and grill vegetables on both sides for 5-6 minutes, checking on them frequently to prevent from burning. You'll have to work in batches.
- When all veggies have been grilled, cut them into 2 - inch pieces. Don't remove grill pan from the heat.
- In a bowl of a food processor, add ¾ of grilled bell pepper, Kalamata olives, capers, lemon juice and olive oil. Process until smooth.
- Spoon out the top and bottom halves of ciabatta rolls. Spread bell pepper and Kalamata olive tapenade over 2 bottom halves of both rolls. Divide grilled vegetables among both sandwiches followed by a few slices of Mozzarella, blue cheese, basil and top halves of rolls.
- Lightly brush grill pan with olive oil and place both sandwiches on a grill. Press them with a cast iron skillet and grill for 2 minutes on both sides or until cheese melts.
- Serve immediately!
Notes
- Grill pan: If you don't have a grill pan, you can use a regular pan or skillet to grill the veggies. You can also roast them in the oven at 425°F (220°C) for about 20-25 minutes, flipping halfway through.
- Storage: This vegetable panini is best enjoyed fresh off the grill. But if you have leftovers, you can store them in an airtight container in the fridge for up to 2 days.
- Recipe is adapted from the July 2017 issue of Cooking Light.
Nutrition Information
Show Details
Calories
811kcal
(41%)
Carbohydrates
56g
(19%)
Protein
17g
(34%)
Fat
61g
(94%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
6g
Monounsaturated Fat
40g
Cholesterol
23mg
(8%)
Sodium
1079mg
(45%)
Potassium
1270mg
(36%)
Fiber
12g
(48%)
Sugar
17g
(34%)
Vitamin A
2578IU
(52%)
Vitamin C
122mg
(136%)
Calcium
232mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 811 kcal
% Daily Value*
| Calories | 811kcal | 41% |
| Carbohydrates | 56g | 19% |
| Protein | 17g | 34% |
| Fat | 61g | 94% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 40g | 200% |
| Cholesterol | 23mg | 8% |
| Sodium | 1079mg | 45% |
| Potassium | 1270mg | 27% |
| Fiber | 12g | 48% |
| Sugar | 17g | 34% |
| Vitamin A | 2578IU | 52% |
| Vitamin C | 122mg | 136% |
| Calcium | 232mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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