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Grilled Vegetable Panini
2021-07-22
https://www.metro.ca/userfiles/image/recipes/Panini-legumes-grilles-11681.jpg
PT15M
PT05M
PT20M
Pre-heat the panini press.Spread the pesto and Dijon mustard on the slices of bread.Divide the artichoke hearts, red peppers, eggplant, and mozzarella between four slices of bread.Top with the four remaining slices of bread.Grill two panini at a time for 3 to 5 minutes.Source : Première Moisson
4
Première Moisson
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8 slices Première Moisson Country Style Panini bread
2 tablespoons (30 ml) store-brought sun-dried tomato pesto
1 tablespoon (15 ml) dijon mustard
1 can (398 ml) artichoke hearts, drained
4 store-bought grilled red pepper, halved
4 slices eggplant, grilled and halved, or 125 ml (1/2 cup) store-bought pickled eggplant
1 ball mozzarella di bufala, sliced
To taste basil leaves
Grilled Vegetable Panini
4
Main course
0:15
Preparation
0:05
COOKING
0:20
TOTAL TIME
Ingredients
-
8 slices
Première Moisson Country Style Panini bread
-
2 tablespoons
(30 ml)store-brought sun-dried tomato pesto
-
1 tablespoon
(15 ml)dijon mustard
-
1 can
(398 ml)artichoke hearts, drained
-
4
store-bought grilled red pepper, halved
-
4 slices
eggplant, grilled and halved, or 125 ml (1/2 cup) store-bought pickled eggplant
-
1 ball
mozzarella di bufala, sliced
-
To taste
basil leaves
Preparation
Pre-heat the panini press.
Spread the pesto and Dijon mustard on the slices of bread.
Divide the artichoke hearts, red peppers, eggplant, and mozzarella between four slices of bread.
Top with the four remaining slices of bread.
Grill two panini at a time for 3 to 5 minutes.
Source : Première Moisson
Source :
Première Moisson
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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