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Grilled Vegetable and Hummus Panini
Created by: Nat2
Ingredients
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 slices of whole grain bread
- 1/2 cup of hummus
- 1/4 cup of crumbled feta cheese
- 1/4 cup of fresh basil leaves
Instructions
- Preheat a grill or grill pan over medium-high heat.
- In a bowl, toss the zucchini, red bell pepper, yellow bell pepper, and red onion with 2 tablespoons of olive oil. Season with salt and pepper.
- Grill the vegetables for 3-4 minutes on each side, or until they are tender and have grill marks. Remove from the grill and set aside.
- Spread 2 tablespoons of hummus on each slice of bread.
- Divide the grilled vegetables evenly among 2 slices of bread. Sprinkle with crumbled feta cheese and top with fresh basil leaves. Place the remaining slices of bread on top to form sandwiches.
- Heat a panini press or a large skillet over medium heat. Place the sandwiches in the panini press or skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and the filling is heated through.
- Remove the sandwiches from the panini press or skillet, slice in half, and serve hot. Enjoy!
The grilled vegetable and hummus panini has a rich history rooted in Mediterranean cuisine. This delectable sandwich gained popularity in the 1980s as a healthy and flavorful vegetarian option. Renowned chefs like Yotam Ottolenghi and Jamie Oliver have elevated the dish, incorporating their own unique twists. The combination of smoky grilled vegetables, creamy hummus, and crusty bread creates a harmonious blend of textures and flavors. Today, the best versions of this dish can be found in Mediterranean-inspired cafes and bistros, particularly in regions like Provence, Tuscany, and the Greek islands. The key to a perfect grilled vegetable and hummus panini lies in using fresh, high-quality ingredients and achieving the ideal balance of flavors.
25 min
2
350 calories
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