Grilled Eggplant and Pepper Panini
Trim ends off eggplant. Cut eggplant into 1/4-inch thick slices; place in bowl. Core, seed and cut red peppers into quarters; add to bowl. Add oil, garlic, salt and pepper; toss to coat.
2 sweet red peppers
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon each salt and pepper
4 soft panini (Italian) buns
2 teaspoons hot or Dijon mustard
12 whole fresh basil leaves
4 ounces provolone cheese, thinly sliced
Place vegetables on greased grill over medium-high heat; close lid and grill, turning vegetables once, until tender, about 10 minutes.
Cut buns in half horizontally; spread cut sides of bottoms with mustard. Divide eggplant and peppers among bottoms; top with basil leaves, cheese and tops of buns.
Place sandwiches on greased grill over medium heat; close lid and grill, pressing often to flatten and turning once, until buns are crusty and cheese is melted, about 5 minutes.
If you can't find panini buns, look for other oval, flat-type buns, such as Portuguese buns.
This was an easy and delicous summer recipe. My husband and I thuroughly enjoyed the flavors of the eggplant, peppers, and basil.
wendy, rochester, NY
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