Grilled Vegetable Panini
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 303 |
| pro | 5 g |
| total fat | 20 g |
| sat. fat | 2 g |
| carb | 27 g |
| fibre | 3 g |
| chol | 9 mg |
| sodium | 414 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 15 |
| vit A | 19 |
| vit C | 160 |
| folate | 25 |
Ingredients
- 2 sweet red peppers
- 2 yellow peppers or green peppers
- 2 portobello mushrooms
- 2 zucchinis, (10 oz/300 g total)
- 1/4 cup extra-virgin olive oil
- 1/4 cup wine vinegar
- 1/2 tsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup mayonnaise
- 2 tbsp chopped fresh mint
- 2 tbsp tahini paste
- 4 crusty buns, cut in half
Preparation
Seed, core and cut red and yellow peppers into quarters; place in large bowl. Remove stems from mushrooms; add mushrooms to bowl. Slice zucchini lengthwise; add to bowl.
Whisk together oil, vinegar, mustard, garlic, salt and pepper; pour all but 2 tbsp (25 mL) over vegetables and toss to coat.
Place vegetables on greased grill over medium-high heat; close lid and cook, turning once, for 10 to 15 minutes or until tender-crisp. Thickly slice mushrooms.
Whisk mayonnaise, mint and tahini into reserved oil mixture; spread on cut sides of buns. Sandwich vegetables in buns. (Make-ahead: Wrap and refrigerate for up to 4 hours.) Cut in half to serve.
- Keywords : Lunch; Vegetarian; Spring; Zucchini; Green pepper; Red pepper; Mushrooms; Mayonnaise;
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