Best Panini Grill
Vegetarian Panini Recipes?
I love panini, but only really have 1 vegetarian recipe I love. (Tomato, mozzarella and basil) If you have any other vegetarian panini recipes that would be great!!! Thanks!
Public Comments
- We roast or grill eggplant or squash, bellpeppers, onion and tomato and use that as the filling with a little sea salt and black pepper. U can also put in cream cheese and sprouts.
- Giada's Grilled Vegetable Panini with Pesto 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 Grilled Vegetable and Mozzarella Panini 1 Sweet red pepper; spilt, seeded, Half cut into thirds 1 Green zucchini - (about 1/3 lb); cut into long slices 1 Asian eggplant - (aboutt 1/3 lb); cut into long strips 4 tablespoons olive oil Salt; to taste Freshly-ground black pepper; to taste 1 baguette French bread 1 pound fresh mozzarella or fontina cheese; sliced into thin even slices ¼ cup fresh Basil leaves Balsamic vinegar Fresh herbs Brush the vegetables lightly with oil, season with salt and pepper and grill over medium-high heat. Allow the vegetables to color well, remove from the grill and cool for several minutes. remove any blackened skin from the peppers. Meanwhile, slice the bread open lengthwise and brush the inside lightly with oil. Grill the inside of the bread quickly and remove. Assemble the still warm sandwich by alternating layers of vegetables, cheese, basil and then sprinkle on any remaining oil and a few drops of vinegar. Sprinkle on any herbs desired, tightly wrap with sandwich paper and slice into 4-inch lengths. This recipe yields 4 panini. Recipe Source: MICHAELÂ’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A22 broadcast 05-12-1997)
