Name: Grilled Vegetable Panini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 8 slices ciabatta bread (1/2-inch thick); 1 medium zucchini, sliced lengthwise into 1/4-inch strips; 1 medium eggplant, sliced into 1/4-inch rounds; 1 red bell pepper, seeded and quartered; 1 yellow bell pepper, seeded and quartered; 1 small red onion, sliced into 1/4-inch rounds; 8 oz fresh mozzarella, sliced; 4 tablespoons basil pesto; 2 tablespoons balsamic glaze; 1/4 cup fresh basil leaves; 3 tablespoons extra virgin olive oil; 1 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper

Instructions

Prepare the vegetables

Brush the zucchini, eggplant, bell peppers, and red onion with olive oil and season with salt and pepper. This will help them caramelize and develop flavor when grilled.
Grill the vegetables

Heat a grill pan or outdoor grill to medium-high heat. Grill the vegetables in batches until tender and slightly charred, about 3-4 minutes per side. Transfer to a plate and let cool slightly.
Assemble the panini

Spread a thin layer of basil pesto on one side of each bread slice. Layer the grilled vegetables, fresh mozzarella slices, and basil leaves on four bread slices. Drizzle with balsamic glaze, then top with the remaining bread slices, pesto side down.
Press the panini

Heat a panini press or large skillet over medium heat. If using a skillet, place the assembled sandwiches in the pan and press down with a heavy pot or another skillet. Cook until the bread is golden and crispy and the cheese has melted, about 3-4 minutes per side.
Slice and serve

Remove the panini from the heat and let rest for 1 minute. Cut each sandwich diagonally and serve immediately while the cheese is still warm and melty.

Grilled Vegetable Panini

Ingredients

Instructions

Nutritional Information