Vegetable Panini Ww Recipes

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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

EASY VEGETABLE PANINIS



Easy Vegetable Paninis image

This is so easy, tastes so good, and is a bit different from everything I've seen here! The best thing about vegetable paninis is that you can change the vegetables, cheese and bread to things that please your palate or whatever you have on hand. I sometimes change the bread and I often mix up the veggies with tomatoes, summer squash and avocadoes when I have them. If you have a panini press or the like by all means use it; the recipe is written for those who don't.

Provided by ninja

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 teaspoon extra virgin olive oil
2 medium portobello mushroom caps, cut into 1/4-inch slices
8 slices whole grain whole wheat bread
nonstick cooking spray
8 slices provolone cheese or 8 slices mozzarella cheese
1 small red onion, thinly sliced, about 1 cup
1 cup baby spinach leaves
1 (12 ounce) jar roasted red peppers, drained and sliced
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

  • In a large nonstick skillet, heat the oil over medium heat. Add mushroom slices and cook 6-7 minutes or until tender, stirring occasionally.
  • Spray one side of 4 slices of bread with nonstick cooking spray. Place bread slices, sprayed side down, on work surface. Layer each slice of bread with 1 slice cheese and equal portions of mushrooms, onions, spinach and red peppers. Sprinkle with salt and pepper, and top with 1 more slice of cheese. Spray one side of remaining 4 bread slices with cooking spray, then place sprayed side up over fillings.
  • Preheat grill pan over medium heat. Cook sandwiches 3-4 minutes per side or until bread is golden brown and cheese melts, weighing them down with a heavy skillet or pressing down with large spatula. Cut sandwiches in half diagonally to serve.

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