Grilled Vegetable Panini With Basil Pesto

The panini originated in Italy and became popular worldwide for its delicious combination of flavors and textures.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Grilled Vegetable Panini With Basil Pesto

Cooking Method: Grilling Cuisine: Italian Courses: Lunch, Sandwich Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 10 min Rest Time 5 min Total Time 30 mins

Servings: 2 Calories: 700

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Eggplant
• 200 gram Zucchini
• 150 gram Red bell pepper
• 150 gram Yellow bell pepper
• 1 cup Basil leaves
• 2 teaspoon Garlic cloves
• 2 tablespoon Pine nuts
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 piece Ciabatta bread

Instructions

1. Preheat the grill.
2. Slice the eggplant, zucchini, and bell peppers.
3. In a bowl, combine basil leaves, garlic cloves, pine nuts, olive oil, salt, and black pepper. Blend until smooth to make the basil pesto.
4. Brush the vegetables with olive oil and season with salt and pepper.
5. Grill the vegetables until tender and slightly charred.
6. Slice the ciabatta bread in half lengthwise.
7. Spread the basil pesto on both sides of the bread.
8. Layer the grilled vegetables on one side of the bread.
9. Close the sandwich with the other half of the bread.
10. Grill the panini until the bread is crispy and golden.
11. Let it rest for 5 minutes before serving.
12. Cut the panini into halves or quarters and serve.

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 45g15%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.