Eggplant Pesto Panini
2 slices Multi-Grain Bread (or gluten free bread)
Eggplant slices (1/2″ thick) marinated in balsamic vinegar
Red pepper (diced or in slices)
Fresh Spinach leaves
sliced cucumber (opt)
Sliced red or vidalia onion (opt)
1-2 T Basil Pesto
2 T Olive oil
Place sliced eggplant and peppers on oil coated grill or in a fly pan and cook until tender 2-3 mins. Flip over. Coat bread with hummus on one side and basil pesto on the other while the eggplant and peppers are grilling. Place grilled vegetables on one slice of bread. Add sliced tomato, spinach leaves, onion, cucumber slices. Sprinkle with black pepper. Brush the outside of the sandwich bread with olive oil. Place on grill or panini maker or in fry pan. Grill sandwich on both sides, pressing down lightly as you cook, until sandwich is crisp and golden brown. Enjoy!
Variations: Don’t have pesto? Spread 2 T of ripe, mashed avocado mixed with Italian seasoning on the bread. Or, try some Kraft Mayo with Olive Oil. Add some thinly sliced, sauteed mushrooms (white cap or portabello) to your grilled veggies.