Mediterranean Vegetable Panini With Feta Pesto

By The Canadian Living Test Kitchen

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Mediterranean Vegetable Panini With Feta Pesto

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	634634 cal
pro	19 g19g pro
total fat	30 g30g total fat
sat. fat	9 g9g sat. fat
carb	76 g76g carb
fibre	11 g11g fibre
chol	34 mg34mg chol
sodium	1,931 mg1,931mg sodium
potassium	730 mg730mg potassium
% RDI:	-
calcium	2525 calcium
iron	5151 iron
vit A	3131 vit A
vit C	3535 vit C
folate	8080 folate

Preparation time: 25 minutes
Total time : 25 minutes

Whole grilled artichokes from the jar have a lovely earthy flavour and firm texture. If unavailable, use drained, rinsed jarred marinated artichokes. Leftover pesto can be refrigerated for up to five days.

Ingredients

2 zucchinis , (6 oz/170 g each), sliced lengthwise 1/4 inch (5 mm) thick2 2zucchinizucchinis, (6 oz/170 g each), sliced lengthwise 1/4 inch (5 mm) thick
1 loaf focaccia , (about 1 lb/450 g)1 1loaf focaccia, (about 1 lb/450 g)
4 bottled grilled artichokes , thinly sliced (about 1 cup)4 4bottled grilled artichokes, thinly sliced (about 1 cup)
20 kalamata olives , halved and pitted20 20kalamata olivekalamata olives, halved and pitted
1 cup Roasted Grape Tomatoes recipe 1 1cup cupRoasted Grape Tomatoes recipe
Feta Pesto:
1/4 cup slivered almonds 1/4 1/4cup cupslivered almonds
2 cups packed fresh basil leaves 2 2cups cupspacked fresh basil leaffresh basil leaves
1/3 cup extra-virgin olive oil 1/3 1/3cup cupextra-virgin olive oil
1 small clove garlic , minced1 1small clove garliccloves of garlic, minced
1 tsp lemon juice 1 1tsp tsplemon juice
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 cup crumbled feta cheese , (4 oz/115 g)1 1cup cupcrumbled feta cheese, (4 oz/115 g)

Preparation

Feta Pesto: In small dry skillet, toast almonds over medium heat, shaking pan often, until light golden, 3 to 5 minutes. Transfer to food processor and let cool.

Add basil, oil, garlic, lemon juice, salt and pepper to almonds; purée. Pulse in feta cheese.

In greased panini press (or greased grill pan or skillet pressed with another heavy pan), grill zucchini on medium heat until tender, about 3 minutes.

Cut focaccia into 4 pieces; halve each to open. Spread 3/4 cup of the pesto over cut sides. Layer bottoms with zucchini, artichokes, olives and tomatoes. Sandwich with tops.

Cook in greased panini press on medium heat until bread is crispy and golden, about 4 minutes.

Source : Canadian Living Magazine: February 2012