Name: Roasted Vegetable Panini
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Ingredients: 8 slices of ciabatta bread or 4 ciabatta rolls, halved; 1 medium zucchini, sliced lengthwise into ¼-inch strips; 1 medium eggplant, sliced into ¼-inch rounds; 1 large red bell pepper, seeded and quartered; 1 large yellow bell pepper, seeded and quartered; 1 red onion, sliced into ¼-inch rings; 8 oz fresh mozzarella cheese, sliced; ¼ cup basil pesto; 2 tablespoons balsamic glaze; 3 tablespoons extra virgin olive oil; 2 cloves garlic, minced; 1 teaspoon dried oregano; Salt and freshly ground black pepper to taste

Instructions

Prepare the vegetables

In a large bowl, toss the zucchini, eggplant, bell peppers, and onion with olive oil, minced garlic, oregano, salt, and pepper until well coated.
Roast the vegetables

Preheat oven to 425°F (220°C). Arrange the vegetables in a single layer on baking sheets. Roast for 20-25 minutes, turning halfway through, until vegetables are tender and slightly charred at the edges.
Prepare the bread

While vegetables are roasting, slice ciabatta rolls or bread in half horizontally. Lightly toast in the oven during the last 5 minutes of vegetable roasting time, just until edges are golden.
Assemble the panini

Spread pesto on one half of each ciabatta roll. Layer the roasted vegetables evenly among the sandwiches. Drizzle with balsamic glaze and top with sliced mozzarella cheese.
Grill the panini

Heat a panini press or large skillet over medium heat. If using a skillet, place the assembled sandwiches and press down with a heavy pot. Grill for 3-4 minutes until bread is crispy and cheese begins to melt.
Serve

Cut panini in half diagonally and serve immediately while still warm and cheese is melty. Garnish with fresh basil leaves if desired.

Roasted Vegetable Panini

Ingredients

Instructions

Nutritional Information