Ingredients and Method to make Grilled Veggie Panini
1 zucchini
1 small yellow squash
1 Japanese eggplant (can be substituted with other types of eggplant
1 green bell pepper (capsicum/ koda molagai)
All vegetables except bell pepper cut into 3 parts, then sliced lengthwise.Bell pepper deseeded and cut into thin lengthwise strips.
4 tbsp extra virgin olive oil
1/2 tsp salt ( or according to taste)
3/4 tsp crushed red pepper (or according to taste)
1/4 tsp paprika (optional)
1/4 tsp dried basil.
Sliced Italian bread as required
Sun dried tomato pesto as required.
a little extra virgin olive oil to apply on the bread
In a small bowl, mix together oil, salt, crushed red pepper, paprika if using and dried basil and mix well.
In a small bowl with a lid, add 1 tbsp of the above mixture, then slices of one vegetable, then toss it so that each slice is evenly coated with this mixture.Remove and keep aside.
Proceed in this manner for all the vegetables. Grill the vegetables in batches in the panini maker or a grill if you have one. Make sure not to grill more than one type of vegetable at one time in the panini maker to ensure even grilling.
Apply sun dried tomato pesto on one side of two slices of bread. Layer one bread with a few slices of each type of vegetable, then place the other bread on top. Brush a little olive oil on the outer side of each bread slice and place in pre heated panini maker. Remove when golden and serve hot with choice of soup or salad.
The copyright of this content belongs to Veginspirations.com
I was able to make approximately 4 paninis with this quantity of vegetables. The quantity of paninis will depend on how much vegetables you stuff into each one :) If you have leftover veggies you can serve/eat it like salad or a side dish, it tastes pretty delicious.
Notes:
If you go not want to grill the vegetables, you can also bake it in the oven. Pre heat oven @ 400 deg F (approx 200 deg C) toss the vegetables in the oil flavor mix until evenly coated, line a large tray or two trays with parchment paper/ aluminum foil. Place the vegetables in it in a manner that it does not overlap. Place in oven and bake for 15 to 20 mins or until the vegetables are cooked yet firm. Remove and proceed with the rest of the recipe in the same manner.
1 zucchini
1 small yellow squash
1 Japanese eggplant (can be substituted with other types of eggplant
1 green bell pepper (capsicum/ koda molagai)
All vegetables except bell pepper cut into 3 parts, then sliced lengthwise.Bell pepper deseeded and cut into thin lengthwise strips.
4 tbsp extra virgin olive oil
1/2 tsp salt ( or according to taste)
3/4 tsp crushed red pepper (or according to taste)
1/4 tsp paprika (optional)
1/4 tsp dried basil.
Sliced Italian bread as required
Sun dried tomato pesto as required.
a little extra virgin olive oil to apply on the bread
In a small bowl, mix together oil, salt, crushed red pepper, paprika if using and dried basil and mix well.
In a small bowl with a lid, add 1 tbsp of the above mixture, then slices of one vegetable, then toss it so that each slice is evenly coated with this mixture.Remove and keep aside.
Proceed in this manner for all the vegetables. Grill the vegetables in batches in the panini maker or a grill if you have one. Make sure not to grill more than one type of vegetable at one time in the panini maker to ensure even grilling.
Apply sun dried tomato pesto on one side of two slices of bread. Layer one bread with a few slices of each type of vegetable, then place the other bread on top. Brush a little olive oil on the outer side of each bread slice and place in pre heated panini maker. Remove when golden and serve hot with choice of soup or salad.
The copyright of this content belongs to Veginspirations.com
I was able to make approximately 4 paninis with this quantity of vegetables. The quantity of paninis will depend on how much vegetables you stuff into each one :) If you have leftover veggies you can serve/eat it like salad or a side dish, it tastes pretty delicious.
Notes:
If you go not want to grill the vegetables, you can also bake it in the oven. Pre heat oven @ 400 deg F (approx 200 deg C) toss the vegetables in the oil flavor mix until evenly coated, line a large tray or two trays with parchment paper/ aluminum foil. Place the vegetables in it in a manner that it does not overlap. Place in oven and bake for 15 to 20 mins or until the vegetables are cooked yet firm. Remove and proceed with the rest of the recipe in the same manner.
