AuthorLaura HarbinCategoryMainsGrilled veggies and cheese on paninis. Easy to adapt to veggies and type of cheese you prefer.
1 small eggplant
1 zucchini
1 bell pepper
1 onion
pesto and olive tapenade
6 ciabata buns
6 slices of cheese (cheddar or mozzarella)
olive oil for brushing veggies
1
Slice eggplant thinly making sure pieces are smaller than buns. Slice rest of veggies in the same manner.
2
Brush veggies with olive oil and Grill on bbq or countertop grill until cooked through.
3
Slice buns lengthwise and spread pesto on one side and olive tapenade on other side. Layer cooked veggies on bun and add cheese.
4
Press panini together and grill until cheese is melted.
5
Tip: Normally I start with the eggplant which seems to take the longest, so I cut that up first and start cooking and cut other veggies while whatever is on the grill is cooking.
Ingredients
1 small eggplant
1 zucchini
1 bell pepper
1 onion
pesto and olive tapenade
6 ciabata buns
6 slices of cheese (cheddar or mozzarella)
olive oil for brushing veggies