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Grilled Veggie Panini

Learn how to make a delicious grilled Veggie Panini with Basil Pesto at home. An easy and impressive dish for vegetarians and anyone who likes grilled vegetables. Yield: 2 - 4 servings Quantity Ingredients Pesto 2 cups - Packed fresh basil leaves 3 cloves - garlic ¼ cup - roasted pine nuts ½ cup - extra virgin olive oil ½ cup - grated pecorino romano cheese as needed - salt & pepper Grilled Vegetable 4 Tbls - olive oil 1 small - ½ inch sliced Japanese or Chinese eggplant 1 small - ½ inch sliced zucchini 1 small - ½ inch sliced yellow squash 1 medium - ½ inch sliced red onion 1½ Tbls - Chef Brik’s “Black Garlic & Shallot” rub as needed - Salt & Pepper Sandwich 1 cup - basil leaves 2 ea - ½ inch sliced tomatoes 4 ea - roasted piquillo peppers 8 oz - sliced fresh mozzarella cheese (water packed) 4 ea - fresh ciabatta bread or baguette Method Preheat grill over med-high heat For Pesto: Place all ingredients in a food processor except the olive oil. Begin to puree & slowly add in the olive oil while processing. Season with salt & pepper. For the grilled vegetables: in a large flat baking sheet, drizzle the sliced vegetables with olive oil & seasonings. Grill for 3-4 mins per side. Sandwich assembly: take both pieces of the bread & spread with pesto and begin to assemble the sandwich. Wrap with foil & press on a grill for 4 mins per side, or use a panini press Bon Appétite & Enjoy #vegetarian #panini