Tuesday Night Dinner Across the Miles - Vegetable Panini

Ingredients

• 1/4 cup olive oil
• 2 small Japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices
• 2 zucchini, cut crosswise into 1/2-inch-thick slices
• 1 small red onion, cut into 1/2-inch-thick slices
• Salt and freshly ground black pepper
• 2 baguettes (each about 2 feet long)
• 1/2 cup Basil Pesto, recipe follows
• 8 ounces fresh water-packed mozzarella cheese, drained, sliced
• 2 tomatoes, sliced
• 1/2 cup roasted red peppers
• 8 large basil leaves, optional

Directions

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.  ( I changed this a bit and grilled my veggies in the oven under the broiler for 6 minutes on each side)  

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 slicemozzarella, 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.)

Basil Pesto:

2 cups fresh basil leaves

1/4 cup toasted pine nuts

2 garlic cloves, peeled

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup (about) extra-virgin olive oil

1/2 cup grated Parmesan

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 blenderstill 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.)

Yield: 1 cup

Prep Time: 10 minutes
I added one more step to the recipe and grilled mine in the Panini Maker to toast the bread and it was awesome!  

Tonights dinner was great and would also make a wonderful lunch. Thank you Jolie, you picked another wonderful recipe. Please click here to see Jolie's beautiful dinner dish. Tuesday Night Dinner across the Miles started some time back, Jolie and I share recipes we make the same meal each Tuesday evening and post on our blogs, it's fun, come join in :)