Grilled Vegetable Panini Recipe
From our Cookbook: Grilled Vegetable Panini
It’s time for another great Panini recipe for your George Foreman grill! This recipe offers veggie lovers and non-meat eaters alike a phenomenal main dish for brunch, lunch or a quick and easy dinner. For those that aren’t inclined to get their full servings of vegetables in a day with plain or raw produce, it also provides a tasty way to get some extra veggies in your diet.
GRILLED VEGETABLE PANINI
- 4 slices seeded Italian bread
- 2 tbsp. extra virgin olive oil
- 2 fresh or jarred roasted red peppers
- 4 slices fresh or jarred roasted eggplant
- 2 cups shredded Mozzarella cheese
- 2 tbsp. shredded Parmesan cheese
- 2 tbsp. bottled Italian dressing
Brush outside of bread with olive oil. Place bread, cut side up on a cutting board. Top each slice of bread with peppers, eggplant and cheeses. Drizzle dressing over cheese and vegetables. Cover with remaining slices of bread.
Place on your preheated grill (set on HIGH for variable temperature) and close lid. Grill about 4 minutes or until sandwich is golden and cheese is melted.
Makes 2 sandwiches.
