Learn how to make a delicious grilled Veggie Panini with Basil Pesto at home. An easy and impressive dish for vegetarians and anyone who likes grilled vegetables.
Yield: 2 - 4 servings
Quantity Ingredients
Pesto
2 cups - Packed fresh basil leaves
3 cloves - garlic
¼ cup - roasted pine nuts
½ cup - extra virgin olive oil
½ cup - grated pecorino romano cheese
as needed - salt & pepper
Grilled Vegetable
4 Tbls - olive oil
1 small - ½ inch sliced Japanese or Chinese eggplant
1 small - ½ inch sliced zucchini
1 small - ½ inch sliced yellow squash
1 medium - ½ inch sliced red onion
1½ Tbls - Chef Brik’s “Black Garlic & Shallot” rub
as needed - Salt & Pepper
Sandwich
1 cup - basil leaves
2 ea - ½ inch sliced tomatoes
4 ea - roasted piquillo peppers
8 oz - sliced fresh mozzarella cheese (water packed)
4 ea - fresh ciabatta bread or baguette
Method
Preheat grill over med-high heat
For Pesto: Place all ingredients in a food processor except the olive oil. Begin to puree & slowly add in the olive oil while processing. Season with salt & pepper.
For the grilled vegetables: in a large flat baking sheet, drizzle the sliced vegetables with olive oil & seasonings. Grill for 3-4 mins per side.
Sandwich assembly: take both pieces of the bread & spread with pesto and begin to assemble the sandwich. Wrap with foil & press on a grill for 4 mins per side, or use a panini press
Bon Appétite & Enjoy
#vegetarian #panini