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Tuscan Grilled Vegetable Panini with Homemade Basil Pesto

Name: Tuscan Grilled Vegetable Panini with Homemade Basil Pesto
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: International
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

Revel in the authentic, rustic flavors of this Tuscan Grilled Vegetable Panini, a tribute to Italy's cherished al fresco dining culture. This panini is a symphony of bold flavors, featuring an array of beautifully grilled vegetables, fresh mozzarella, and a homemade basil pesto. The crunch of the toasted ciabatta bread harmonizes with the succulence of the grilled vegetables and the creaminess of the melted cheese. The pièce de résistance is the homemade basil pesto, a quintessential Italian condiment that infuses a pop of fresh, herbaceous flavor. This Tuscan-inspired delicacy is sure to transport your senses to a charming vineyard in the heart of Italy.

Serves 2

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

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.
Preheat a grill or grill pan over medium heat.
Brush the vegetable slices with olive oil and season with salt and pepper.
Grill the vegetables for 3-4 minutes per side, until tender and lightly charred. Set aside when done.
Spread a generous layer of the homemade basil pesto on one side of each slice of ciabatta bread.
On the pesto-covered side of two bread slices, layer the grilled vegetables, mozzarella cheese, and fresh basil leaves.
Top with the remaining slices of bread to form sandwiches, with the pesto side facing the filling.
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.
Allow the panini to cool slightly, then slice in half and serve warm.

Tips

💡 You can switch up the vegetables based on what's in season or your personal preferences. Mushrooms, tomatoes, and artichokes are all excellent choices. If you don't have a grill or panini press, you can also make this in a standard non-stick pan.

Dietary Information

Servings: 2 Dish Type: Main course Prep Time: 20 minutes Cook Time: 15 minutes Calories: 600 Fat: 35g Carbs: 50g Protein: 20g Sodium: 900mg Sugar: 8g

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Teresa's Recipes • Tuscan Grilled Vegetable Panini with Homemade Basil Pesto