Grilled Vegetable Panini

Name: Grilled Vegetable Panini
Ingredients: 1 medium eggplant, sliced on the bias into 1/4-inch strips; 1 medium onion, peeled and sliced into 1/4-inch rounds; 1 green bell pepper, stem and seeds removed, sliced in 8 pieces; 1 medium yellow squash, sliced on the bias into 1/4-inch strips; 1/2 cup canola oil; 1 tablespoon minced garlic; 1 tablespoon Italian seasoning; 1/4 cup red wine vinegar; Salt and freshly ground black pepper; 1/4 cup green olives, finely chopped; 1/2 cup shredded mozzarella; 1 French baguette

12 ingredients

14 steps

Ingredients

1 medium eggplant, sliced on the bias into 1/4-inch strips
1 medium onion, peeled and sliced into 1/4-inch rounds
1 green bell pepper, stem and seeds removed, sliced in 8 pieces
1 medium yellow squash, sliced on the bias into 1/4-inch strips
1/2 cup canola oil
1 tablespoon minced garlic
1 tablespoon Italian seasoning
1/4 cup red wine vinegar
Salt and freshly ground black pepper
1/4 cup green olives, finely chopped
1/2 cup shredded mozzarella
1 French baguette

Directions

1

Preheat a grill pan over medium heat.
2

Brush the sliced vegetables with 1/4 cup canola oil.
3

Season with salt and pepper and place on the grill.
4

Cook until they have slightly charred and softened slightly, about 3 minutes per side.
5

Remove to a baking sheet.
6

In a large bowl, whisk together the garlic, Italian seasoning, vinegar, remaining 1/4 cup canola oil, and salt and pepper to taste.
7

Drizzle half of the dressing over the grilled vegetables.
8

Stir the chopped olives into the remaining dressing.
9

Cut the bread into 4 equal pieces and slice open.
10

Spread the olive dressing evenly on 4 bottom pieces of the bread.
11

Top with a single layer of each of the vegetables, reserving the remaining vegetables for Round 2 Recipe Ratatouille Pasta.
12

Sprinkle the cheese over each and place the remaining 4 bread pieces on top.
13

Place in a panini press and cook until well toasted, about 5 minutes.
14

(Or place on a well-oiled grill pan and place a heavy hot cast-iron skillet or griddle on top of the sandwiches, and grill until the bread is well toasted, about 5 minutes per side.)