| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 515 | 24g | 6g | 65g |
| sugars | fibre | protein | salt |
| 10g | 8g | 20g | 1.75g |
Why I Love French Grilled Vegetable Panini
As winter gives way to spring, I’m often caught daydreaming of the vibrant outdoor markets peppered throughout the cities and countryside of my ancestral homeland, France. The bountiful produce, bursting with fresh flavors and tantalizing colors, stimulates both my palate and my imagination. One dish that particularly captivates me around this time of the year is the Grilled Vegetable Panini.
This Grilled Vegetable Panini, a warm and hearty sandwich filled with a medley of grilled vegetables, embodies the spirit of the upcoming season like no other. Allow me to unpack the marvel and magic that this recipe offers with every bite.
Architecting Flavors and Textures
This recipe is not merely about creating a sandwich; it’s about orchestrating a symphony of flavors and textures. Each vegetable we utilize, from the sweet peppers to the hearty eggplant to the crisp zucchini and squash, sings a unique note in this delicious concerto. A luscious layer of homemade pesto provides a piquant contrast to the sauteed onions while the rich undertones of the melted mozzarella wrap everything under a creamy blanket.
A Nod to Chef Jacques Pépin
I’ve always admired the work of Chef Jacques Pépin, a culinary master who perfectly marries French technique with a love for fresh, uncomplicated ingredients. This recipe is a tribute of sorts to his philosophy: whip up something extraordinary from the simple goodness that Mother Nature avails us.
While not an exact replica, the Grilled Vegetable Panini does borrow inspiration from Chef Pépin’s Grilled Vegetable Sandwich. Our recipe, though, adds a distinct mozzarella twist which gives it that extra decadent and ‘ooey-gooey’ appeal!
Perfect Pairings
This Grilled Vegetable Panini is extremely versatile, pairing brilliantly with a wide array of dishes. A cold pasta salad dotted with olives and cherry tomatoes makes a delightful side, or if you’re seeking some crunch, a simple French green bean salad will resonate well too. I personally enjoy it alongside a cup of tomato bisque- a classic combo to swear by!
In a nutshell, if you’re a fan of fresh, hearty, and comforting sandwiches, this Grilled Vegetable Panini is a fantastic addition to your culinary repertoire. I sincerely hope you enjoy it as much as I do!
What You’ll Need
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium zucchini, thinly sliced lengthwise
- 1 medium yellow squash, thinly sliced lengthwise
- 1 medium eggplant, thinly sliced lengthwise
- 2 medium red onions, thinly sliced
- 3 tablespoons of olive oil
- Salt and pepper to taste
- 2 cloves garlic, minced
- 6 ciabatta rolls, halved
- 1/2 cup of pesto sauce
- 12 slices of mozzarella cheese
- 6 Tablespoons of unsalted butter, room temperature
Method
Step One
Preheat your grill on high heat. Dab bell peppers, zucchini, yellow squash, eggplant, and red onions with olive oil, then season with salt, pepper, and minced garlic.
Step Two
Place the vegetables on the preheated grill. Cook for about 3-4 minutes on each side, or till they have developed nice grill marks. Remove from grill and set aside.
Step Three
While the vegetables are grilling, cut the ciabatta rolls in half and spread a generous amount of pesto sauce on one side of each roll.
Step Four
After the vegetables have cooled, arrange them nicely onto the bottom half of each ciabatta roll. Layer mozzarella cheese on top of the veggies.
Step Five
Place the top half of the ciabatta roll on each sandwich, then butter both sides of the roll.
Step Six
Place the sandwiches back on the grill, and cook on each side for about 2-3 minutes, or until the cheese has melted and the bread is toasted to your liking.
Step Seven
Remove the sandwiches from grill, allow them to cool a bit, and then serve. Enjoy your Grilled Vegetable Panini!
