Mark Leslie's Grilled Garden Vegetable Panini - WSFA.com Montgomery Alabama news.

Mark Leslie's Grilled Garden Vegetable Panini

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Grilled Garden Vegetable Panini Grilled Garden Vegetable Panini

Looking for a delicious meal to cook for your family? How about trying this recipe featured on WSFA 12 News' Alabama Live! and cooked by chef Mark Leslie. Here are all the ingrediants you'll need to get your tastebuds jumping.

Grilled Garden Vegetable Panini

 

Juice of two lemons

Zest of two lemons

Extra virgin olive oil

1 large garlic clove, minced

2 small eggplants (1 to 1 1/4 pounds), stem end removed, sliced lengthwise into 1/4- to 1/2-inch-

thick strips)

2 small zucchini (3/4 pound), stem end removed, sliced lengthwise into 1/4- to 1/2-inch-

thick strips)

2 small yellow squash (1/2 to 3/4 pound), stem end removed, sliced lengthwise into 1/4- to 1/2-

inch-thick strips)

1 red bell pepper, cored, quartered

2 bunches scallions, trimmed to 6-inch lengths

1/2 teaspoon Kosher salt

1/4 teaspoon freshly cracked black pepper

Balsamic vinegar for drizzling

1 8 ounce ball smoked mozzarella cheese, sliced into 8 pieces (regular fresh mozzarella may be

substituted)

8 whole leaves fresh basil

8 slices of artisan bread (such as a Tuscan Boule, Ciabatta, or peasant loaf) 

In a glass 1-cup measuring cup, place the lemon juice and add 4 times the amount of extra virgin olive oil (approximately 1/2 cup). Add the garlic and whisk together to form a vinaigrette. Set aside. 

In a large re-sealable plastic bag, place the vegetables, salt and pepper. Pour the vinaigrette into the bag over the vegetables, seal the bag and gently toss the veggies and the vinaigrette together until evenly coated. Set aside to marinate for 30 minutes. 

Remove the vegetables from the bag, reserving the marinade. Grill the vegetables on an outdoor grill or, inside, use a grill pan, until they are tender and browned. [If neither is available, you may roast the vegetables on a parchment-lined baking sheet in a 425-degree oven for 20 to 25 minutes, until the vegetables are tender and are nicely browned. Turn the vegetables once to brown evenly on both sides.] 

Place the grilled vegetables on a platter, drizzle lightly with balsamic vinegar. 

To assemble the Panini: On a slice of bread, drizzle a little of the reserved marinade and then layer two slices of eggplant, 2 slices of zucchini, 2 slices of yellow squash, 1 slice of red pepper, 2 scallions, 2 slices of mozzarella. Drizzle a little of the marinade on a second piece of bread and place on top of the mozzarella to form a sandwich. [Repeat to form 4 panini total.] 

Toast the panini in a panini press or, in a hot grill pan over medium heat, grill the Panini, pressing down with a spatula, until they are pressed thin and toasted with grill marks. 

Remove from the heat, cut in half and serve. Makes 4 panini.

Copyright 2012  WSFA 12 News.  All rights reserved.

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