Grilled Eggplant and Pepper Panini

Author: Canadian Living

Made with a variety of fillings, panini are sandwiches that are heated in a sandwich press or on the grill. They are flattened slightly during cooking, which makes them crisp on the outside and juicy on the inside. Assemble a couple of extra sandwiches to grill for lunch the next day.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2003

Ingredients

  • 1 eggplant
  • 2 sweet red peppers
  • 2 tablespoons extra-virgin olive oil
  • 2 minced cloves of garlic
  • 1/4 teaspoon each of salt and pepper
  • 4 panini buns (Italian)
  • 2 teaspoons hot or Dijon mustard
  • 12 basil leaves
  • 4 oz provolone cheese thinly sliced

Method

Trim ends off eggplant. Cut eggplant into 1/4-inch (5 mm) thick slices; place in bowl. Core, seed and cut red peppers into quarters; add to bowl. Add oil, garlic, salt and pepper; toss to coat.

Place vegetables on greased grill over medium-high heat; close lid and grill, turning vegetables once, until tender, about 10 minutes.

Cut buns in half horizontally; spread cut sides of bottoms with mustard. Divide eggplant and peppers among bottoms; top with basil leaves, cheese and tops of buns.

Place sandwiches on greased grill over medium heat; close lid and grill, pressing often to flatten and turning once, until buns are crusty and cheese is melted, about 5 minutes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 770 mg
  • Protein 15 g
  • Calories 393.0
  • Total fat 18 g
  • Cholesterol 20 mg
  • Saturated fat 6 g
  • Total carbohydrate 45 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 40.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 27.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 30.0
  • Vitamin C 167.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Eggplant and Pepper Panini

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