Vegetable Panini Ww Recipes

VEGGIE PANINI RECIPE

Steps:

• Begin by cutting up your avocados and tomatoes.
• Then butter your sourdough bread slices on each side.
• Add mayo, spinach, tomatoes and cheese to your sandwich and place on a skillet, or in a panini maker. Cook for a few minutes on medium heat.
• Once done, add your avocado slices and serve warm.

GRILLED VEGETABLE PANINI

Steps:

• Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.
• Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)
• 2 cups fresh basil leaves
• 1/4 cup toasted pine nuts
• 2 garlic cloves, peeled
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup (about) extra-virgin olive oil
• 1/2 cup grated Parmesan
• In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
• Yield: 1 cup
• Prep Time: 10 minutes

GRILLED VEGETABLE PANINI

Steps:

• Preheat a grill pan over medium heat. Brush the sliced vegetables with 1/4 cup canola oil. Season with salt and pepper and place on the grill. Cook until they have slightly charred and softened slightly, about 3 minutes per side. Remove to a baking sheet.
• In a large bowl, whisk together the garlic, Italian seasoning, vinegar, remaining 1/4 cup canola oil, and salt and pepper to taste. Drizzle half of the dressing over the grilled vegetables. Stir the chopped olives into the remaining dressing.
• Cut the bread into 4 equal pieces and slice open. Spread the olive dressing evenly on 4 bottom pieces of the bread. Top with a single layer of each of the vegetables, reserving the remaining vegetables for Round 2 Recipe Ratatouille Pasta. Sprinkle the cheese over each and place the remaining 4 bread pieces on top. Place in a panini press and cook until well toasted, about 5 minutes. (Or place on a well-oiled grill pan and place a heavy hot cast-iron skillet or griddle on top of the sandwiches, and grill until the bread is well toasted, about 5 minutes per side.)

VEGAN ROAST VEGETABLE & AVOCADO PANINI

Steps:

• Preheat the oven to about 230c.
• As per recipe #18589: Cut the capsicum in half and remove the seeds.
• Use the olive oil and cover a baking sheet you may use less this is an estimate.
• Place Capsicum skin side up and bake for about 20 mins till black.
• Following recipe #90712: Prepare mushroom marinade by mixing the balsamic vinegar with the salt in a small dish.
• Lightly brush the mushrooms with the mixture.
• When the 20 mins is up remove the capsicum and place the mushrooms on the same sheet for 20mins.
• With the capsicum either place them into a dish covered with foil or into a paper bag for 10-15 minutes This will steam them to enable easy removal of the skin.
• Remove the skin from the avocado and slice into strips and heat up the Panini press.
• Slice the Panini's in half.
• When the capsicum is touchable gently remove the skin in time to remove the mushrooms.
• I normally do one Panini at a time but it is possible to do both. Lay one slice of the Panini on the press and place half the avocado strips followed with two halve of the capsicum, one mushroom and the other half of the Panini.
• Wait till the Panini is nicely browned and remove. Cut in half and serve with your choice of relish tangy tomato is our fave.

VEGETABLE PANINI (WW)

Steps:

• Heat grill pan over medium heat for about 3 minutes or until hot and then spray with Pam.
• Add eggplant and grill until browned (2-3 minutes/side); transfer to plate.
• Add zucchini and summer squash to pan and grill 3 minutes per side; spraying pan with Pam if necessary.
• Split rolls and remove soft centers from each half.
• Mix dressing ingredients (oil - salt) in cup or small bowl and then brush evenly onto the split sides of the rolls.
• layer grilled veggies eenly on bottoms of rolls and then top with tomatoes, swiss and basil and cover topps of rolls.
• Place 2 sandwiches at a time in the pan and grill until bread is marked and cheese is melted (2-4 minutes/side). Transfer to plate and repeat for remaining sandwiches.