Grilled Vegetable Panini With Basil Pesto

Ingredients

Grilled vegetable panini

• 1/4 cup olive oil
• 2 small Japanese eggplants, cut crosswise into 1/2-inch-thick slices or 1 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 & freshly ground black pepper
• 2 French baguettes (each about 2 feet long)
• 1/2 cup basil pesto, recipe follows
• 8 ounces water-packed fresh mozzarella cheese, drained, sliced
• 2 tomatoes, sliced
• 1/2 cup roasted red pepper
• 8 large basil leaves (optional)

Basil Pesto

• 2 cups fresh basil leaves
• 1/4 cup toasted pine nuts
• 2 garlic cloves, peeled
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/3 cup about extra-virgin olive oil
• 1/2 cup grated parmesan cheese

Directions

1. 1

   For Panini:.

2. 2

   Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper.

3. 3

   Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side.

4. 4

   Cool completely.

5. 5

   Cut each baguette into 6 pieces.

6. 6

   Working with one baguette piece at a time, slice in half and spread both sides with the pesto.

7. 7

   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.

8. 8

   Sprinkle with salt and pepper.

9. 9

   Place top half of baguette on top and continue with remaining baguette.

10. 10

    (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.).

11. 11

    For Basil Pesto:.

12. 12

    In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped.

13. 13

    With the blender still running, gradually add enough oil to form a smooth and thick consistency.

14. 14

    Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese.

15. 15

    Season the pesto with more salt and pepper, to taste.

16. 16

    (The pesto can be made 2 days ahead. Cover and refrigerate.)

17. 17

    Yields 1 cup and takes about 10 minutes to prepare.