Stovetop Grilled Vegetable Panini
Recipe type: Main
Cuisine: Italian
Serves: 2
 
Ingredients
  • 1 medium zucchini, sliced lengthwise into ¼ - inch thick slices
  • 1 medium yellow squash, sliced lengthwise into ¼ - inch thick slices
  • 1 small eggplant, sliced lengthwise into ¼ - inch thick slices
  • 1 red bell pepper, cut into ½ - inch thick wedges
  • ½ red onion, thinly sliced
Brushing mixture
  • 2 cloves garlic, finely minced
  • ⅓ cup olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
For Panini And Tapenade
  • 2 ciabatta rolls, cut lengthwise
  • 2 thin slices of your favorite blue cheese
  • 2 oz fresh mozzarella, thinly sliced
  • ¼ cup Kalamata olives, pitted
  • 1½ teaspoon capers, drained and rinsed
  • 2 garlic cloves, roughly chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • a handful of fresh basil leaves
  • olive oil for brushing a grill pan
Instructions
  1. Lightly coat your grill pan with an olive oil and heat it for 5 minutes on a medium heat.
  2. In a small bowl combine all 4 ingredients for the brushing mixture.
  3. Brush your first 5 ingredients with olive oil and garlic mixture and grill vegetables on both sides for 5-6 minutes, checking on them frequently to prevent from burning. You'll have to work in batches.
  4. When all veggies have been grilled, cut them into 2 - inch pieces. Don't remove grill pan from the heat.
  5. In a bowl of a food processor, add ¾ of grilled bell pepper, Kalamata olives, capers, lemon juice and olive oil. Process until smooth.
  6. Spoon out the top and bottom halves of ciabatta rolls. Spread bell pepper and Kalamata olive tapenade over 2 bottom halves of both rolls. Divide grilled vegetables among both sandwiches followed by a few slices of Mozzarella, blue cheese, basil and top halves of rolls.
  7. Lightly brush grill pan with olive oil and place both sandwiches on a grill. Press them with a cast iron skillet and grill for 2 minutes on both sides or until cheese melts.
  8. Serve immediately!
Notes
Recipe is adapted from the July 2017 issue of Cooking Light.
Recipe by Lavender & Macarons at https://www.lavenderandmacarons.com/vegetable/stovetop-grilled-vegetable-panini-2/