grilled veggie panini

Name: Grilled Veggie Panini
Prep time: 20 min
Cook time: 10 min
Yield: 2
Cuisine: Italian
Ingredients: 1 package(s) pre made panini bread, in most deli sections; 1 medium red onion; 2 large portobello mushrooms; 1 small zucchini; 1 small yellow squash; 1 bunch(es) kale; 1 small can or jar prepared alfredo sauce. making your own or getting at an italian restaurant is better; 4 to 8 slice(s) muenster cheese; 1 small red, yellow, orange or green bell peppers. only 2 needed total.; 1 small container crumbled gorgonzola or blue cheese; 1/2 cup(s) balsamic vinegar; 1/2 cup(s) olive oil; 1/2 cup(s) water; 2 teaspoon(s) each: coarse ground black pepper, coarse kosher salt, oregano and basil flakes; 2 tablespoon(s) minced or chopped garlic

(1 RATING)

35 Pinches 2 Photos

Donna Gray

Sandy, OR

Updated on Jan 15, 2012

My vegetarian friends absolutely loved this, as well as my son! One way to get him to eat veggies.

Rate

Just looking at this pic is making my mouth water remembering how good this is!

prep time 20 Min

cook time 10 Min

method ---

yield 2 to 4

Ingredients

1 package pre made panini bread, in most deli sections
1 medium red onion
2 large portobello mushrooms
1 small zucchini
1 small yellow squash
1 bunch kale
1 small can or jar prepared alfredo sauce. making your own or getting at an italian restaurant is better
4 to 8 slices muenster cheese
1 small red, yellow, orange or green bell peppers. only 2 needed total.
1 small container crumbled gorgonzola or blue cheese
1/2 cup balsamic vinegar
1/2 cup olive oil
1/2 cup water
2 teaspoons each: coarse ground black pepper, coarse kosher salt, oregano and basil flakes
2 tablespoons minced or chopped garlic

How To Make grilled veggie panini

Step 1

Turn your grill on med to med high. Mix balsamic vinegar, oil, water, garlic and all herbs and seasonings. Place in a large bowl or container.

Step 2

Slice all veggies except mushrooms lenghth wise so that they are all as big in surface area as they can be, to about 1/4 inch thickness. Zucchini and squash into 4 long slices each. Leave the mushrooms whole. Put them all in the bowl with the balsamic marinade, coating each well. Let set about 10 minutes, turning at least once.
Step 3

Place all veggies onto grill, mushrooms with cap side down. Pour any leftover marinade into the gill up side of mushrooms, and drizzle over all veggies on grill. This will get the flames going as well so be careful. Let cook til slightly tender, turning at least once. Remove each veggie as it is done until all are done. Mushrooms will burn fast so watch.
Step 4

Heat and spread your prepared alfredo sauce onto one side of each piece of panini bread. Slice your mushrooms now to make big rounds like hamburger patties. Carefully place your hot veggies in layers, adding your cheese slices about halfway through. Sprinkle evenly with crumbled blue or gorgonzola cheese then top with leaves of kale. Slice each into half and enjoy.
Step 5

Any leftover veggies can be chopped up and added with leftover alfredo sauce to some pasta. I have even made homemade pizza with the leftover veggies. Mmmmmmm
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