Panini di Verdura alla Griglia

• 份量: Makes 2 large panini.

食材

1 firm green zucchini, about 5 inches long

2 small plump Japanese eggplants

1 small red onion

Extra-virgin olive oil

1 medium fully ripe red bell pepper

1 small garlic clove, peeled and finely chopped

1 teaspoon chopped thyme

4 large thin slices country bread

Black Olive Pesto (see page 106)

步驟

Trim the zucchini and slice it lengthwise into /-inch slices. Trim the tops of the eggplants and slice lengthwise into /4-inch slices. Trim and peel the red onion, and slice thickly through the root end. Lightly brush the sliced vegetables with olive oil and grill over an outdoor grill or stovetop grill until tender. Roast the red pepper over the grill. When it is charred all over, but before any gray ash has formed, put the pepper into a brown paper bag and twist the top closed. After about 15 minutes, remove the pepper and peel it without using water, which washes away some of the syrupy juices on the surface. Use a paper towel to wipe away charred pieces of skin. Cut the pepper in half and remove the core, membranes, and seeds. Cut the flesh into thick strips. Place all the prepared vegetables in a shallow bowl and sprinkle with the chopped garlic and thyme. If vegetables are dry-looking, drizzle with a little olive oil. The vegetables can be prepared several hours in advance of assembling the panini. Lightly grill the bread slices on both sides. Spread 2 of the slices with a little black olive pesto. Arrange the vegetables over the olive pesto. Drizzle with any juices remaining in the bowl. Cover with the remaining bread slices.