Grilled Eggplant and Pepper Panini
Made with a variety of fillings, panini are sandwiches that are heated in a sandwich press or on the grill. They are flattened slightly during cooking, which makes them crisp on the outside and juicy on the inside. Assemble a couple of extra sandwiches to grill for lunch the next day.
|2 ||sweet red peppers|
|2 tbsp (25 mL) ||extra-virgin olive oil|
|2 ||cloves garlic, minced|
|1/4 tsp (1 mL) ||each salt and pepper|
|4 ||soft panini (Italian) buns|
|2 tsp (10 mL) ||hot or Dijon mustard|
|12 ||whole fresh basil leaves|
|4 oz (125 g) ||provolone cheese, thinly sliced|
1. Trim ends off eggplant. Cut eggplant into 1/4-inch (5 mm) thick slices; place in bowl. Core, seed and cut red peppers into quarters; add to bowl. Add oil, garlic, salt and pepper; toss to coat. 2. Place vegetables on greased grill over medium-high heat; close lid and grill, turning vegetables once, until tender, about 10 minutes. 3. Cut buns in half horizontally; spread cut sides of bottoms with mustard. Divide eggplant and peppers among bottoms; top with basil leaves, cheese and tops of buns. 4. Place sandwiches on greased grill over medium heat; close lid and grill, pressing often to flatten and turning once, until buns are crusty and cheese is melted, about 5 minutes. Tip: If you can't find panini buns, look for other oval, flat-type buns, such as Portuguese buns. Makes 4 servings. Nutritional information Per serving: about 393 cal, 15 g pro, 18 g total fat (6 g sat. fat), 45 g carb, 5 g fibre, 20 mg chol, 770 mg sodium. % RDI: 27% calcium, 21% iron, 30% vit A, 167% vit C, 40% folate.