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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-high heat. 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

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