Name: Italian Vegetable Panini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 8 slices of ciabatta bread or 4 ciabatta rolls, halved; 1 medium eggplant, sliced into 1/4-inch rounds; 1 large red bell pepper, seeded and quartered; 1 medium zucchini, sliced lengthwise into 1/4-inch strips; 1 small red onion, sliced into 1/4-inch rings; 8 oz fresh mozzarella cheese, sliced; 2 tablespoons fresh basil leaves, torn; 3 tablespoons extra virgin olive oil, plus extra for brushing; 2 tablespoons balsamic vinegar; 1 teaspoon dried oregano; 2 cloves garlic, minced; Salt and freshly ground black pepper to taste

Instructions

Prepare the vegetables

Toss the eggplant, bell pepper, zucchini, and red onion with 2 tablespoons olive oil, dried oregano, salt, and pepper. Arrange on a baking sheet in a single layer.
Roast the vegetables

Preheat oven to 425°F (220°C). Roast vegetables for 15-20 minutes, turning halfway through, until they are tender and slightly caramelized around the edges.
Make the spread

In a small bowl, mix the remaining 1 tablespoon olive oil with minced garlic and balsamic vinegar. Set aside.
Assemble the panini

Brush the outside of each bread slice lightly with olive oil. Spread the inside with the balsamic-garlic mixture. Layer the roasted vegetables, mozzarella slices, and torn basil leaves on half of the bread slices, then top with the remaining bread.
Grill the panini

Heat a panini press or griddle over medium heat. Place the sandwiches on the press and close the top, applying gentle pressure. If using a griddle, place a heavy pan on top of the sandwiches. Cook for 3-5 minutes until the bread is golden and crispy and the cheese has melted.
Serve

Cut the panini diagonally and serve immediately while still warm and the cheese is melted. Accompany with a small side salad if desired.

Italian Vegetable Panini

Ingredients

Instructions

Nutritional Information