Teresa's Recipes
Tuscan Grilled Vegetable Panini with Homemade Basil Pesto
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.
Ingredients
- 1 cup (for pesto) + a few leaves for the sandwich Fresh basil leaves
- 8 slices Fresh mozzarella cheese
- 3 cloves Garlic
- 1/4 cup Pine Nuts
- 1/2 cup, grated Parmesan cheese
- 1/2 cup + extra for brushing Olive oil
- to taste Salt and pepper
- 4 large slices Ciabatta bread
- 1, sliced into 1/2-inch thick rounds Eggplant
- 1, cored and sliced into large pieces Red bell pepper
- 1, sliced into 1/2-inch thick rounds Yellow squash
- 1, sliced into 1/2-inch thick rounds Zucchini
Dietary Notes
- 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
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.