Meaty Grilled Veggie Panini
- 1 large eggplant, cut into 1/2" slices
- 2 portobello mushrooms, cut into 1/4" thin strips
- 1 red pepper, cut into 1/4" slices
- 1 small red onion, cut into 1/4" slices
- 8 ounces fresh mozzarella cheese, drained, thinly sliced into 16
- 8 large basil leaves
- olive oil to taste
- balsamic vinegar to taste
- salt & freshly ground pepper to taste
- mayonnaise to taste
- 4 baguette potions (allow 6-8" per person)
- Toss all vegetables in olive oil, balsamic vinegar, and salt & pepper to taste. Place underneath broiler or on grill for about 8-10 minutes, until tender and slightly browned. Starting with the bottom half of baguettes, layer with a thin coat of mayonnaise, 2 thin slices of mozzarella, eggplant, mushrooms, red pepper, red onion, 2 leaves basil, and another 2 thin slices of mozzarella. Finish with top half of baguette. Brush olive oil (or butter, if desired) on the outside of the baguettes, then toast on a preheated sandwich grill or in a cast iron skillet, pressing the firmly on each side until cheese is melted, and baguette is golden brown.
eggplant, portobello mushrooms, red pepper, red onion, mozzarella cheese, basil, olive oil, balsamic vinegar, salt, mayonnaise, potions
Taken from www.epicurious.com/recipes/member/views/-meaty-grilled-veggie-panini-1202208 (may not work)