MARTHASTEWART.COM

Grilled-Vegetable Panini

    View Gallery
    1 of 1

    We Also Love

    1 of 2
    The uniform heat of a panini press gives these vegetable sandwiches just the right crispness. But they can easily be made without a press: Heat the panini in a heavy skillet (preferably cast iron) over medium heat, and set another heavy skillet on top of them as they cook.
    Martha Stewart Living, July 2011
    • Yield Makes 8
    Add to Shopping List

    Ingredients

    • 2 red bell peppers
    • 2 medium zucchini, thinly sliced lengthwise
    • 2 medium yellow summer squashes, thinly sliced lengthwise
    • Extra-virgin olive oil, for brushing
    • Coarse salt and freshly ground pepper
    • 1 baguette, sliced 1/3 inch thick on a sharp bias into 16 long slices
    • Pesto

    Directions

    1. Heat grill to medium. Grill peppers, turning occasionally, until charred, about 18 minutes. Transfer to a bowl, cover with plastic wrap, and let stand for 10 minutes. Rub off skins, and remove ribs and seeds. Slice peppers into 1-inch-thick strips.

    2. Meanwhile, lightly brush zucchini and squashes with oil. Season with salt and pepper. Grill until charred and tender, 2 to 3 minutes per side.

    3. Spread bread slices with pesto. Top 8 slices with vegetables. Season with salt and pepper. Sandwich with remaining bread.

    4. Heat a panini press. Lightly brush sandwiches with oil. Press until bread is golden brown and crusts are crisp, 2 to 4 minutes.

    Recipe Reviews

    Reviews (0)

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!