Grilled Vegetable Panini

Author: Canadian Living

  • Portion size 8 servings

Ingredients

  • 2 sweet red peppers
  • 2 yellow peppers
  • 2 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 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup mayonnaise
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons tahini paste
  • 4 crusty buns cut in half

Method

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.

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

  • Sodium 414 mg
  • Protein 5 g
  • Calories 303.0
  • Total fat 20 g
  • Cholesterol 9 mg
  • Saturated fat 2 g
  • Total carbohydrate 27 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 160.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Vegetable Panini

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