Grilled Vegetable Panini

By amaliana

Ingredients

• 2 red bell peppers
• 2 medium zucchini, thinly sliced lengthwise
• 2 medium yellow summer squashes, thinly sliced lengthwise
• Extra-virgin olive oil, for brushing
• Coarse salt and freshly ground pepper
• 1 baguette, sliced 1/3 inch thick on a sharp bias into 16 long pieces
• Pesto(recipe follows)

Details

Servings 8
Preparation time 45mins
Cooking time 90mins

Preparation

Step 1

1. Heat grill to medium. Grill peppers, turning occasionally, until charred, about 18 minutes. Transfer to a bowl, cover with plastic wrap, and let stand for 10 minutes. Rubb off skins, and remove ribs and seeds. Slice peppers into 1-inch-thick strips.
2. Meanwhile, lightly brush zucchini and squashes with oil. Season with salt and pepper. Grill until charred and tender, 2 to 3 minutes per side.
3. Spread bread slices with pesto. Top 8 slices with vegetables. Season with salt and pepper. Sandwich with remaining bread.
4. Heat a panini press. Lightly brush sandwiches with oil. Press until bread is golden brown and crusts are crisp, 2 to 4 minutes.

Pesto

Chop 1 small garlic clove in a food processor. Add 2 cups fresh basil and 1/4 cup pine nuts. Puree until smooth. With machine running, drizzle in 1/2 cup extra-virgin olive oil. Pulse in 1/2 cup grated Parmesan cheese and 1/4 teaspoon salt. Refrigerate until ready to use(up to 3 days). Makes 3/4 cup.