AuthorLaura HarbinCategoryMainsGrilled veggies and cheese on paninis. Easy to adapt to veggies and type of cheese you prefer.
Slice eggplant thinly making sure pieces are smaller than buns. Slice rest of veggies in the same manner.
Brush veggies with olive oil and Grill on bbq or countertop grill until cooked through.
Slice buns lengthwise and spread pesto on one side and olive tapenade on other side. Layer cooked veggies on bun and add cheese.
Press panini together and grill until cheese is melted.
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
Directions
Slice eggplant thinly making sure pieces are smaller than buns. Slice rest of veggies in the same manner.
Brush veggies with olive oil and Grill on bbq or countertop grill until cooked through.
Slice buns lengthwise and spread pesto on one side and olive tapenade on other side. Layer cooked veggies on bun and add cheese.
Press panini together and grill until cheese is melted.
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.