Grilled Vegetable and Mozzarella Panini

(1 vote)

1 sweet red pepper, halved, seeded, cut into six strips
1 medium zucchini (about 6 ounces), cut into long strips, about 1/4-inch thick
1 Asian eggplant (about 6 ounces), cut into long strips, about 1/4-inch thick
3 tablespoons olive oil
salt and freshly ground pepper
1 thin ficelle or French baguette, about 22-inches long
3 cups (12 ounces) fresh domestic mozzarella cheese, sliced into thin, even slices**
1/4 cup fresh basil leaves or 1 teaspoon dried basil
1 tablespoon balsamic vinegar
sea salt to taste
Optional:
1 tablespoon fresh chopped herbs to garnish

Brush the vegetables lightly with some of the olive oil, season with salt and pepper, and grill over medium high heat, 4-5 minutes on each side. Remove vegetables from the grill and cool for several minutes.

Slice the bread open lengthwise and brush both insides lightly with olive oil. Lightly grill the insides of the bread, about 1 minute to remove.

Assemble the still warm sandwich by alternating layers of vegetables, mozzarella cheese and basil. Sprinkle with remaining oil, a few drops of vinegar, optional desired herbs and sea salt. Tightly slice widthwise into eight sections.

Makes 8 sandwiches



Click Here to Comment on This Recipe




Related Recipes:




Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search

Home


.