Grilled Vegetable Panini

By brenie_shydee

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 slices
• Pesto
• Makes 3/4 cup
• Ingredients
• 1 small garlic clove
• 2 cups fresh basil
• 1/4 cup pine nuts
• 1/2 cup extra-virgin olive oil
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt

Details

Servings 8

Preparation

Step 1

Panini:
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. Rub 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:
1.Chop garlic in a food processor. Add basil and pine nuts. Puree until smooth. With machine running, drizzle in olive oil. Pulse in Parmesan cheese and salt. Refrigerate until ready to use (up to 3 days).