Grilled Vegetable Panini

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode:

More Sandwiches

Rated: 5 stars out of 5Rate itRead users' reviews (44)

RECIPE
COMMENTS & REVIEWS(44)

Cook Time:
10 min
Level:
Easy
Yield:
12 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 10 min
Total:: 30 min

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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

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.)

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

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

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Comments & Reviews

recipe Grilled Vegetable Panini
Linda Warrenton, VA 10-06-2009
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A luscious and filling sandwich!
Rated: 5 stars out of 5

This sandwich was simply delicious. I had been trying to build up the courage to make something with eggplant for many, many... years. This recipe will become a regular addition to my lunch repertoire. This sandwich is good even when served cold, but it is positively great served warm with the cheese all gooey. Thanks Giada.Read more
recipe Grilled Vegetable Panini
Stefanie Shelby Township, MI 08-18-2009
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Fantastic
Rated: 5 stars out of 5

This is a delicious vegetarian dish. I've made it a few times, and it's always gobbled up by my boyfriend (who loves his... meat). It goes great with a bowl of tomato soup.Read more
recipe Grilled Vegetable Panini
Melissa Charlottesville, VA 07-23-2009
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Excellent Weeknight Dinner!
Rated: 5 stars out of 5

I made this for the first time last night, and it was amazing. Definitely an easy recipe for a weeknight dinner. I tweaked... it a bit by substituting yellow squash for zucchini and sweet onion for red onion because that it was I had from my CSA. I also added come chicken that had been marinated in herbs, baked in the oven, and sliced thin. All in all, I halved the recipe and with the chicken added, it served a hearty dinner for two. Also, I made my own roasted red peppers, and that was definitely well worth the little extra effort. I'll be making this again this weekend!Read more
recipe Grilled Vegetable Panini
Megan Pittsburgh, PA 02-03-2009
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Requires a larger indoor grill plate...
Rated: 5 stars out of 5

in order to minimize the amount of time you are smoking out the kitchen. Otherwise, delicious beyond belief. I split a... baguette for a 2 person serving and warmed the mozzarella to melting... amazing!!Read more
recipe Grilled Vegetable Panini
Whitney georgetown, KY 01-09-2009
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tweaked but excellent
Rated: 5 stars out of 5

I loved this. My husband loved this. My kids won't get near it. LOL I left out the eggplant and added yellow squash,... and we're allergic to nuts so instead of the pesto and basil, I added Italian Seasoning and balsamic vinegar. It was incredible served on ciabatta. Yummy! Great vegetarian dish tho a little heavy on the carbs.Read more
recipe Grilled Vegetable Panini
Ann Smithfield, VA 02-27-2008
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My favorite panini
Rated: 5 stars out of 5

This is a great sandwich. I used a good jarred basil pesto unstead of making it from scratch. It was still very yummy. Great... for summer lunches or dinner.Read more