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Grilled Vegetable Panini

Ingredients

3 tablespoons butter or margarine, melted
2   garlic cloves, pressed
8 slices (1/2-3/4 inch thick) sourdough bread
1 medium red bell pepper
1 small red onion
1 medium eggplant
1 medium yellow summer squash
1 medium zucchini
 Salt and ground black pepper to taste
8 slices (1 ounce each) Provolone cheese

Directions

1

Melt butter in microwave on HIGH 20-25 seconds or until melted; add garlic. Brush one side of each slice of bread with butter mixture; set aside.

2

Slice bell pepper crosswise into 1/2-inch-thick rings. Slice onion crosswise into 1/2-inch-thick slices. Cut eggplant, yellow squash and zucchini lengthwise into 1/2-inch slices.

3

Heat Grill Pan over medium heat 5 minutes. Lightly spray pan with vegetable oil using Kitchen Spritzer. Place bell pepper and onion into pan. Season with salt and black pepper. Cook 3-4 minutes on each side or until vegetables are crisp-tender. Remove from pan; set aside and keep warm. Spray pan again with vegetable oil. Cook eggplant, yellow squash and zucchini 3-4 minutes on each side or until crisp-tender. Remove from pan; set aside and keep warm.

4
To assemble sandwiches, arrange four pieces of bread buttered side down; top each with 1 slice cheese, 2 slices each eggplant, yellow squash, zucchini and bell pepper rings, and 1 slice red onion. Top with remaining cheese and remaining bread, buttered side up.
5
Heat pan over medium heat. Cook sandwiches 1-2 minutes on each side or until cheese is melted and grill marks appear on surface of bread, turning once with Nylon Turner. Serve immediately.

Yield:

4 sandwiches,
 servings of  

Nutrients per serving:

Calories 490, Total Fat 30 g, Saturated Fat 15 g, Cholesterol 60 mg, Carbohydrate 38 g, Protein 21 g, Sodium 960 mg, Fiber 5 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips: No information is currently available.

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