Photo: Caitlin Bensel
The wide surface area of your grill is perfect for a big batch of summer vegetables. Even though everything cooks at once, each vegetable, from slender green onions to meaty eggplant, takes on just the right amount of char. Cut the vegetables lengthwise into planks (long, 1/2-inch-thick slices) so they’ll be easier to maneuver. We blend some of the grilled sweet peppers and red onion with capers and olives for a smoky, Sicilian-inspired spread on the sandwiches. For toasty bread, let the cast-iron skillet heat on the grill while the vegetables cook before using the skillet to press the sandwiches.
How to Make It
Step 1
To prepare vegetables, preheat grill to medium-high (about 450°F). Coat first 6 ingredients with cooking spray; arrange on grill grate. Grill green onions 2 minutes; remove from grill and chop. Grill remaining vegetables 5 more minutes, turning occasionally. Remove stems and seeds from bell peppers; discard. Reserve 4 bell peppers and 4 red onion wedges; cut remaining vegetables into 2-inch pieces.
Step 2
Place chopped green onions, oil, juice, 1 tablespoon water, salt, 1/4 teaspoon black pepper, and garlic in a food processor; process until smooth. Combine grilled vegetables and green onion mixture in a bowl. Reserve 4 cups vegetable mixture for Farro Burrito Bowls and Grilled Vegetable Frittata.
Step 3
To prepare panini, place reserved 4 bell peppers and 4 red onion wedges in food processor with olives, capers, 1/2 teaspoon black pepper, and ground red pepper; process until smooth. Hollow out top and bottom halves of rolls, leaving a 1/2-inch-thick shell. Spread bell pepper mixture over bottom halves of rolls; top with remaining grilled vegetables, mozzarella, basil, and top halves of rolls.
Step 4
Coat grill grate with cooking spray. Place 2 sandwiches on grill; top with a cast-iron skillet. Grill 2 minutes on each side or until cheese melts. Repeat procedure with remaining 2 sandwiches.
