Grilled Vegetable Paninis
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the sandwiches
  • 2 small eggplants or 1 medium, sliced thinly lengthwise
  • 2 small zucchini or 1 medium, sliced thinly lengthwise
  • 2-4 roasted red peppers
  • ¼ lb mozzarella cheese, sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper
  • For the tomato chutney:
  • 2 cups diced tomatoes
  • 2 cloves garlic, minced
  • Olive oil
  • Salt and pepper
  • 4 rolls of choice or 8 slices hearty bread
Instructions
  1. For the chutney: in the bottom of a small pot, sauté garlic in olive oil until slightly browned, 2 minutes. Add tomatoes and cook down over medium heat until liquid has evaporated and tomatoes have broken down into a thick sauce, 10 minutes. Season with salt and pepper.
  2. For the grilled vegetables: combine minced garlic and olive oil and let sit for 5 minutes. Brush garlic oil evenly onto sliced vegetables and season liberally with salt a pepper. Grill in batches until soft and slightly charged, 3-5 minutes per side. Alternatively, roast sliced vegetables on sheet tray in the oven on 375 about 20 minutes.
  3. Assemble the sandwiches: spread even layer of tomato chutney on both sides of the bread. Layer cheese, grilled vegetables and roasted peppers between bread. Rub liberally with olive oil.
  4. Press the sandwiches: heat a grill pan or skillet over medium heat until very hot. Add sandwiches and press down with sandwich press or heavy pan until very flat. Cook until bread is browned and cheese is melted, 5 minutes per side.
Recipe by The Two Bananas at https://thetwobananas.com/grilled-vegetable-panini/