Grilled Vegetable Panini With Basil Pesto Recipes

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GRILLED VEGETABLE PANINI



Grilled Vegetable Panini image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 12 servings

Number Of Ingredients 11

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

Steps:

  • 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.)
  • 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 CHICKEN PESTO PANINI



Grilled Chicken Pesto Panini image

If you have an electric panini maker then use it for this, if not you need two skillets, one heavy cast iron skillet or similar for the top to weigh down the panini. This makes a perfect lunch or light dinner. Plan ahead the chicken needs to marinade for 1 hour before cooking....this works with a George Foreman grill, just make certain to hold down on the top lid firmly while cooking to ensure toasting the bread, or maybe you are lucky enough to own a panini maker, then you will not need the heavy skillet for the top. Double the recipe if desired. You will love this!

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts, and pounded thin
3 tablespoons olive oil
1 tablespoon fresh minced garlic
1 tablespoon dried Italian seasoning
salt and pepper
1 1/2 cups roasted red peppers (bottled or canned)
4 slices provolone cheese (sliced thick)
1/2-3/4 cup pesto sauce (bottled or homemade)
8 slices Italian bread (sliced 1/2-inch thick, can use about 4 x 4-inch ciabatta rolls in place of the Italian bread)
olive oil, for brushing on bread

Steps:

  • Pound the chicken fillets until thin between two pieces of waxed paper, then marinate in oil, garlic, pepper and Italian seasoning for about 1-1/2 hours.
  • Heat a grill pan or sauté pan (the breasts can also be grilled on the BBQ).
  • Season the breasts with salt and pepper.
  • Cook the chicken on medium heat for about 5 minutes per side, or until golden and cooked through.
  • Remove from pan and place on a plate or board.
  • Top each fillet with some of the roasted peppers and a slice of cheese.
  • Spread BOTH sides of the bread with pesto sauce.
  • Place chicken inside the bread and form to a sandwich.
  • Brush both sides of the outside of bread with olive oil.
  • Heat a grill pan or a 10-inch skillet on medium high heat. Place the panini in the pan (only 2 at a time).
  • Weigh the panini down with another heavy skillet and then top with a heavy can (a very large can of tomato juice works great for this!) cook for about 3 minutes, or until bread is toasted.
  • Turn the panini, and weigh it down again with a heavy skillet and a can on top, and toast for another 3 minutes.
  • Remove from pan and cut in half.

Nutrition Facts : Calories 443.3, Fat 22.2, SaturatedFat 7.2, Cholesterol 94.8, Sodium 1335, Carbohydrate 23.3, Fiber 1.8, Sugar 0.5, Protein 36.3

BASIL PESTO PASTA WITH GRILLED VEGETABLES



Basil Pesto Pasta with Grilled Vegetables image

This dish is an easy way to turn grilled vegetables into a satisfying meal, thanks to hearty whole-grain pasta and a quick homemade pesto.

Provided by Sara Haas, RDN

Categories     Healthy Grilled Squash Recipes

Time 45m

Number Of Ingredients 14

2 cups fresh basil leaves
¼ cup grated Parmesan cheese
¼ cup chopped toasted walnuts
1 clove garlic, minced
½ teaspoon salt, divided
¼ teaspoon ground pepper, divided
¼ cup extra-virgin olive oil plus 2 Tbsp., divided
3 portobello mushroom caps, stemmed, gills removed
2 medium bell peppers (red, orange, and/or yellow), quartered
1 medium yellow summer squash, trimmed and cut into 1/2-inch-thick planks
5 scallions, trimmed
4 ounces whole-wheat penne pasta (1 1/2 cups)
2 cups zucchini "noodles" (6 oz.)
⅓ cup low-sodium canned cannellini beans, rinsed

Steps:

  • Preheat grill to medium-high. Bring a large pot of water to a boil. Combine basil, Parmesan, walnuts, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper in a food processor; pulse until finely chopped. Slowly pour 1/4 cup oil through the feed tube; continue processing until the mixture is smooth. Transfer to a medium bowl and set aside.
  • Combine portobellos, bell peppers, squash, scallions, and the remaining 2 Tbsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper in a large bowl; toss to coat.
  • Oil the grill grates (see Tip). Grill the vegetables until tender and lightly charred, 6 to 8 minutes per side. Remove from the grill and coarsely chop.
  • Cook pasta according to package directions. Add zucchini "noodles" to the pasta during the last 2 minutes of cooking. Reserve 1/2 cup pasta water before draining. Drain the pasta and zoodles and place in a large bowl.
  • Whisk 1/4 cup of the reserved pasta water into the pesto. Pour over the pasta and toss to coat, adding more reserved pasta water if needed to loosen the sauce. Add the grilled vegetables and beans; toss to coat well.

Nutrition Facts : Calories 434 calories, Carbohydrate 37 g, Cholesterol 4 mg, Fat 29 g, Fiber 8 g, Protein 12 g, SaturatedFat 4 g, Sodium 411 mg, Sugar 8 g

GRILLED VEGETABLE PANINI WITH BASIL PESTO



Grilled Vegetable Panini With Basil Pesto image

This recipe courtesy of Giada De Laurentiis. This is a tasty way to work veggies into your diet. It's pretty easy to make, loaded with flavor, and also filling!

Provided by Juenessa

Categories     Lunch/Snacks

Time 40m

Yield 12 serving(s)

Number Of Ingredients 18

1/4 cup olive oil
2 small Japanese eggplants or 1 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 & freshly ground black pepper
2 French baguettes (each about 2 feet long)
1/2 cup basil pesto, recipe follows
8 ounces water-packed fresh mozzarella cheese, drained, sliced
2 tomatoes, sliced
1/2 cup roasted red pepper
8 large basil leaves (optional)
2 cups fresh basil leaves
1/4 cup toasted pine nuts
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup about extra virgin olive oil
1/2 cup grated parmesan cheese

Steps:

  • For Panini:.
  • 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.).
  • For Basil Pesto:.
  • 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.)
  • Yields 1 cup and takes about 10 minutes to prepare.

Nutrition Facts : Calories 434.5, Fat 20.5, SaturatedFat 5.3, Cholesterol 18.6, Sodium 827, Carbohydrate 49.6, Fiber 7.2, Sugar 3.7, Protein 14.9

GRILLED VEGETABLES WITH PESTO SANDWICH



Grilled Vegetables With Pesto Sandwich image

All types of vegetables will pair well with the delicious basil pesto in this Grilled Vegetables With Pesto Sandwich.

Provided by Epic Bites Catering

Categories     Main, Lunch

Time 40m

Yield 1

Number Of Ingredients 7

2 cups fresh basil leaves
4 cloves garlic
1/2 teaspoon salt
Pinch of black pepper
1/2 cup olive oil
Vegetables of your choice, such as zucchini and eggplant
2 slices of bread of your choice

Steps:

  • 1. Blend pesto ingredients and store covered in fridge until ready to use. 2. Slice vegetables, such as zucchini and eggplant. 3. Coat vegetables in oil, salt, and pepper and fresh or dried herbs. 4. Grill in a grill pan or on a hot grill, or roast in the oven on high heat (about 450°F) until tender. 5. Shmear bread with pesto. 6. Place vegetable between slices of bread and grill sandwich in a panini grill, grilled cheese press or in a saute pan over medium heat. Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2014 SUBSCRIBE NOW

Nutrition Facts :

GRILLED OPEN-FACED VEGETABLE, PESTO, AND MOZZARELLA SANDWICHES



Grilled Open-Faced Vegetable, Pesto, and Mozzarella Sandwiches image

Categories     Sandwich     Vegetable     Vegetarian     Lunch     Mozzarella     Basil     Summer     Gourmet

Yield Makes 4 sandwiches

Number Of Ingredients 14

1 red bell pepper, quartered
1 yellow bell pepper, quartered
3 small eggplants (about 1/2-pound total), sliced diagonally 1/4inch thick
olive oil for brushing vegetables and bread
1 14-inch-long loaf Italian bread, halved horizontally with serrated knife
1/2 cup pesto
1 cup diced mozzarella cheese (about 1/4 pound)
3 tablespoons finely shredded fresh basil leaves for garnish
For the pesto:
1 cup packed fresh basil leaves
3 tablespoons pine nuts or chopped walnuts, toasted lightly and cooled
1 large garlic clove, chopped
3 tablespoons freshly grated Parmesan cheese
1/3 olive oil

Steps:

  • To make the sandwich:
  • Prepare grill.
  • Lightly brush bell peppers and eggplants with oil and grill on an oiled rack set about 4 inches over glowing coals about 4 minutes on each side, or until cooked through. Cut peppers into strips.
  • Lightly brush cut sides of bread with oil and grill, cut sides down, about 2 minutes, or until golden. Spread each piece of bread with 4 tablespoons pesto and divide peppers, eggplants, and mozzarella between them. Grill sandwiches, covered, just until cheese is melted. (Alternatively, vegetables and assembled sandwiches may be broiled.) Sprinkle each sandwich with basil and cut in half.
  • To make the pesto:
  • In a blender or small food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, covered and chilled, up to 1 week. Makes about 2/3 cup.

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