Grilled Vegetable Panini
31 people added this to their Recipe Box
Servings: 8
Ingredients:
| 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% |
Suggested Recipes
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2 each sweet red and yellow or green peppers
2 portobello mushrooms
2 zucchini (10 oz/300 g total)
1/4 cup (50 mL) extra-virgin olive oil
1/4 cup (50 mL) wine vinegar
1/2 tsp (2 mL) dijon mustard
1 clove garlic, minced
1/2 tsp (2 mL) each salt and pepper
1/2 cup (125 mL) mayonnaise
2 tbsp (25 mL) chopped fresh mint
2 tbsp (25 mL) tahini
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.
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