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Grilled Vegetable Panini

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Grilled Vegetable Panini

A while ago I made an eggplant and mozzarella paninithat I really enjoyed. While I was eating it ideas started to form about other tasty sandwiches. The ideas percolated over the intervening days and came to fruition recently when I realized that that I had some chickpeas that needed to be used and a freezer full of roasted red peppers. I had been thinking about a grilled eggplant and zucchini sandwich with roasted red peppers and the leftover chickpeas inspired my to add some hummusto the sandwich. Hummus is one of my favorite dips and I am constantly looking for new ways to enjoy it. Using it as a condiment in a sandwich is something that I have been wanting to try for a while and this was the perfect chance. I also wanted some cheese in my sandwich and since I already had a lot of ingredients that I associate with Greek cuisine, I thought that some crumbled feta would go nicely. I finished the sandwiches off with a splash of balsamic vinegar for even more flavour and a bit of a kick. With the sandwiches contents decided, the only thing left was the bread. I really like the texture of whole grained bread and since it is also healthier I tend to always pick it up and I used some for these sandwiches. The grilled panini sandwiches turned out great! They were nice and warm and full of flavour and oh so good! Everything in this sandwich just worked really well together. I liked the way that the crumbed feta kind of melted into the sandwich and splash of balsamic vinegar was perfect. I have a feeling that I will be making these sandwiches again and again. Note: I just used a plain hummus but you could easily drop the roasted red peppers and use a roasted red pepper hummusof any other flavour of hummus would go well in this sandwich. I am looking forward to making these sandwiches again and using roasted garlic hummusor maybe sun dried tomato hummusor maybe even sun dried olive hummus.

Grilled Vegetable Panini

Grilled Vegetable Panini

Prep Time:15 minutes Cook Time:10 minutes Total Time:25 minutes Servings: 4
ingredients
  • 2 zucchini (cut into thin slices)
  • 1 eggplant (cut into thin slices)
  • * olive oil
  • oregano, salt and pepper to taste
  • 4 roasted red peppers
  • 1 cup feta (crumbled)
  • 4 tablespoons hummus
  • 8 slices of bread
  • balsamic vinegar
directions
  1. Lightly brush the zucchini and eggplant in olive oil and season with oregano, salt and pepper.
  2. Grill the vegetables over medium-high heat until tender and nice and golden brown.
  3. Assemble sandwich including a slash of balsamic vinegar.
  4. Lightly brush the bread in olive oil and grill until golden brown on both sides.
Similar Recipes:
Grilled Portobello and Roasted Red Pepper Sandwich with Pistachio Pesto
Eggplant and Mozzarella Panini
Chicken and Roasted Red Pepper Panini with Cilantro Pesto and Feta
Balsamic Glazed Chicken Sandwich with Roasted Red Peppers and Goat Cheese
Caprese Sandwich
Zucchini Bread with Roasted Red Peppers and Feta
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Reader Interactions

Comments

  20. Phyllis says

    March 27, 2009 at 1:24 pm

    I love paninis! A few years ago the panini craze hit NYC and every single deli and corner store started carrying “panini” using substandard ingredients on pita bread! It made me quite suspicious of anything called panini but your recipe looks DELISH(esp with the addition of the hummus). Thanks for sharing!

    Reply

  33. Jennifer says

    March 27, 2009 at 8:39 pm

    Adding the hummus to your sammie is a great idea. There is an Italian restaurant by my office that makes paninis. I love that the bread is so crusty and the cheese gets all gooey. I’ve debated about getting a panini press, but it would probably end up with all the other gadets I desperately needed, but never use!

    Reply

  46. Jan says

    March 28, 2009 at 9:02 pm

    Fabulous looking sarnie, Kevin.

    BTW I forgot to mention in my last comment, I thought I’d retired my winter coat after 2 weeks of warm weather, but today it’s snowing again. 🙂

    Reply

  49. Melody says

    October 26, 2010 at 1:14 am

    I've made this about six times now, and I never get tired of it! I've used artichoke-garlic-spinach hummus (homemade) and subbed out fresh mozzarella for feta, and it always tastes fabulous. I don't care if summer veggies are out of season. As long as I can find them in the store, this will be on my plate. Thanks!

    Reply

  50. sarah says

    January 14, 2011 at 1:02 am

    Hey Kevin,
    Thanks for this recipe … it looks really good. I just have a question. When you say "Grill" the eggplant, do you mean in the oven? If yes, you didn't mention the degree of the oven.

    Thanks

    Reply

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