Grilled Eggplant and Red Bell Pepper Panini

2 small eggplants (about 3/4 pound each)
3 red bell peppers
3 1/4 inch thick slices of red onion
12 slices Vienna or Italian bread
olive oil
1/2 cup Italian salad dressing
6 slices Provolone cheese
12 leaves spinach, stems removed
1/2 cup fresh basil leaves, cut into strips

Prepare charcoal grill to medium-hot coals. Brush grid with olive oil. Cut eggplant lengthwise into 1/2 inch thick slices, keeping six center cut pieces for the panini and reserving any leftovers for another use.

Cut bell peppers lengthwise into quarters, remove stem, veins and seeds. Brush eggplant, bell peppers and onion slices with salad dressing.

Brush one side of bread with olive oil.

Place vegetables on grill over medium hot coals. Grill about 5 minutes per side or until tender. Lay cheese over eggplant slices during last minute of grilling to melt slightly. Remove vegetables to a warm plate.

Place bread on the grill, olive oil side down and grill until lightly toasted. Remove.

Arrange spinach on six slices of bread. Separate onion slices into rings; arrange over spinach. Top each with grilled bell peppers and eggplant. Sprinkle pieces of basil over eggplant. Top with remaining grilled bread.

Serves 6



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