Grilled Vegetable Panini

Ingredients

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Eggplant

  Raw

  200g

• Zucchini

  Summer squash, includes skin, raw

  2 slice or 20g

• Onions

  Raw

  1 slice, medium or 14g

• Salt

  Table

  1 dash or 0.4g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Baguette

  Organic, Multigrain - Kirkland Signature

  200g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  ½ cup or 124g

• Mozzarella cheese

  Part skim milk

  8 oz or 227g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Red peppers

  Hot chili, raw

  ½ cup, chopped or diced or 75g

• Basil

  Fresh

  800g

Directions

1. Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.
2. Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)
3. 2 cups fresh basil leaves
4. 1/4 cup toasted pine nuts
5. 2 garlic cloves, peeled
6. 1/2 teaspoon salt
7. 1/4 teaspoon freshly ground black pepper
8. 1/3 cup (about) extra-virgin olive oil
9. 1/2 cup grated Parmesan
10. In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
11. Yield: 1 cup
12. Prep Time: 10 minutes
13. (source: https://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-vegetable-panini-recipe-1953721)

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