Tuscan Grilled Vegetable Panini with Homemade Basil Pesto

Ingredients

• Fresh basil leaves (1 cup (for pesto) + a few leaves for the sandwich)
• Fresh mozzarella cheese (8 slices)
• Garlic (3 cloves)
• Pine Nuts (1/4 cup)
• Parmesan cheese (1/2 cup, grated)
• Olive oil (1/2 cup + extra for brushing)
• Salt and pepper (to taste)
• Ciabatta bread (4 large slices)
• Eggplant (1, sliced into 1/2-inch thick rounds)
• Red bell pepper (1, cored and sliced into large pieces)
• Yellow squash (1, sliced into 1/2-inch thick rounds)
• Zucchini (1, sliced into 1/2-inch thick rounds)

Instructions

1. Start by preparing the pesto. In a food processor, combine the basil leaves, garlic, pine nuts and Parmesan cheese. Process until finely chopped. Gradually add the olive oil with the machine running until a smooth pesto forms. Season to taste with salt and pepper.
2. Preheat a grill or grill pan over medium heat.
3. Brush the vegetable slices with olive oil and season with salt and pepper.
4. Grill the vegetables for 3-4 minutes per side, until tender and lightly charred. Set aside when done.
5. Spread a generous layer of the homemade basil pesto on one side of each slice of ciabatta bread.
6. On the pesto-covered side of two bread slices, layer the grilled vegetables, mozzarella cheese, and fresh basil leaves.
7. Top with the remaining slices of bread to form sandwiches, with the pesto side facing the filling.
8. Preheat a panini press or grill pan over medium heat. Grill the sandwiches for 3-4 minutes or until the bread is toasted and crisp and the cheese has melted.
9. Allow the panini to cool slightly, then slice in half and serve warm.