Panino Vegetariano Recipe

Directions

1. 1

   Prepare the Vegetables

   Slice the eggplant and zucchini into 1/4-inch thick rounds. Sprinkle with salt and let them sit for about 15 minutes to draw out excess moisture.

2. 2

   Grill the Vegetables

   Preheat a grill or grill pan over medium heat. Pat the eggplant and zucchini dry with a paper towel. Brush both sides with olive oil, then grill for about 3-4 minutes on each side until they are tender and have grill marks.

3. 3

   Assemble the Panino

   Spread 2 tablespoons of pesto sauce on one side of each slice of focaccia bread. Layer the grilled eggplant and zucchini on one slice, then top with provolone cheese.

4. 4

   Toast the Panino

   Close the sandwich with the second slice of focaccia, pesto side down. Heat a skillet over medium heat, and place the panino in the skillet. Press down gently with a spatula. Grill for about 3-4 minutes on each side or until the bread is golden and the cheese is melted.

5. 5

   Serve

   Remove the panino from the skillet, let it rest for a minute, then slice in half and serve warm.