Panini with fried vegetables

Votes: 2

How to Make Panini with Roasted Vegetables

Time: 30 min.
Complexity: easily
Servings: 12

Grilled summer vegetables, melting mozzarella, and aromatic basil pesto sauce make a perfect filling for an Italian panini sandwich. Start with pesto. It can be made ahead and refrigerated for up to two days, and the leftovers can be used in other dishes. A French baguette makes a great base for the panini, and eggplant, zucchini, and red onion are perfect for grilling (or grilling in a pan). When assembling the sandwich, complement the grilled vegetables with canned or home-roasted bell peppers, tomatoes, and fresh basil for a full bouquet of vibrant flavors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Panini

1/4 cup olive oil
1 large eggplant, cut into 1 cm thick circles.
2 zucchinis, sliced into 1cm thick rounds.
1 small red onion, cut into 1cm thick slices.
2 baguettes (each 60 cm long)
0.5 cup pesto, see recipe below
220 g fresh mozzarella, patted dry and sliced
2 tomatoes, sliced into circles
0.5 cups baked sweet peppers
8 large basil leaves, optional

Pesto

2 cups fresh basil leaves
1/4 cup toasted pine nuts
2 cloves garlic, peeled
0.5 tsp salt
1/4 tsp freshly ground black pepper
1/3 cup (approximately) extra-virgin olive oil
0.5 tbsp. grated parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: zucchini, eggplants, pesto sauce, pine nuts, Parmesan cheese, mozzarella cheese, sweet pepper, tomatoes, baguette, basil

Cooking the dish according to the recipe:

Panini:

Heat a grill pan over medium-high heat. Drizzle the eggplant, zucchini, and red onion slices with olive oil, then season with salt and black pepper. Grill the eggplant, zucchini, and onion slices a few at a time until tender and charred, about 4 minutes per side. Cool completely.
Cut each baguette into 6 pieces. Working with one piece at a time, cut it in half and spread pesto on both sides. On the bottom half of the baguette, top with 2 slices of eggplant, 2 slices of zucchini, 1 slice of onion, 1 slice of tomato, 1 slice of mozzarella, and 1 slice of roasted bell pepper. Season with salt and pepper to taste. Top with the top half of the baguette and repeat with the remaining bread and vegetables.

The sandwiches can be made up to 4 hours in advance. Wrap each one in plastic wrap and refrigerate.

Pesto:

In a blender, combine the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and puree. With the blender running, gradually add enough olive oil to form a smooth paste. Transfer the pesto to a medium bowl and add 1/2 cup grated Parmesan cheese. Season the sauce with salt and pepper to taste. The pesto can be made up to 2 days in advance. Cover and refrigerate.

Categories:

recipe / Picnic / Summer dishes / Fast food / Sandwiches / Appetizers / Sandwiches / / Latin American cuisine / Caribbean cuisine / Cuban cuisine / Giada De Laurentiis