Grilled Summer Vegetable Panini

Grilled eggplant, bell pepper, zucchini and cheese with a delicious sun-dried tomato spread.

Course Dinner Ideas

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 373

8 tablespoons sun-dried tomatoes in olive oil
3 tablespoons oil from the sun-dried tomatoes If you can’t find sun-dried tomatoes in oil, substitute olive oil
1 garlic clove
8 small/4 large fresh basil leaves
4 slices of eggplant, peeled and sliced vertically, about ½-inch/1.2 cm thick
1 large bell pepper seeds removed and cut into large pieces
8 slices zucchini/courgette sliced vertically
Olive oil
Salt
Ground black pepper
Dried Oregano
8 slices of bread of your choice
8 slices provolone cheese

Preheat grill on medium.
Add the sun-dried tomatoes, oil, garlic and basil to a blender. Blend until a paste forms, add more oil as needed, set aside.
Brush the vegetables with the 3 tablespoons sun-dried tomato olive oil and sprinkle with salt, pepper and oregano on both sides.
Grill the vegetables on both sides until they are tender and browned. Or sauté in a heavy skillet until browned on both sides. Remove from the pan and set aside.
Brush 1 side of each slice of bread, turn with the unflavored olive oil lay faced down on a board. Spread an even layer of the sun-dried tomato mix on each slice of bread. Lay 1 slice of cheese on 4 slices of bread. Top each of them with a slice of eggplant, bell pepper and 2 slices of zucchini/courgette. Top each with a slice of cheese. Take the tops of the bread and place, sun-dried tomato paste down. Brush the tops with olive oil.
Place the sandwiches on the grill and grill (or in the heavy pan) until the cheese starts to melt and they are browned, turn and repeat. Serve immediately.