Italian-inspired Grilled Vegetable Panini

Ingredients

• 1 zucchini, sliced lengthwise (200g) 1 zucchini, sliced lengthwise (200g)
• 1 red bell pepper, seeded and sliced (150g) 1 red bell pepper, seeded and sliced (150g)
• 1 small eggplant, sliced (200g) 1 small eggplant, sliced (200g)
• 4 slices of ciabatta bread 4 slices of ciabatta bread
• 8 slices of mozzarella cheese 8 slices of mozzarella cheese
• Fresh basil leaves Fresh basil leaves
• 1/4 cup sun-dried tomato spread 1/4 cup sun-dried tomato spread
• Olive oil for grilling Olive oil for grilling
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 38g (6g sugars)
• Protein: 15g
• Fiber: 5g
• Salt: 1.2g

Preparation

1. 1.
   Preheat a grill or grill pan over medium heat.
2. 2.
   Brush the zucchini, bell pepper, and eggplant slices with olive oil and season with salt and pepper.
3. 3.
   Grill the vegetables for 3-4 minutes on each side until they are tender and have grill marks.
4. 4.
   Remove the vegetables from the grill and set aside.
5. 5.
   Spread the sun-dried tomato spread on one side of each slice of ciabatta bread.
6. 6.
   Layer the grilled vegetables, mozzarella cheese, and fresh basil leaves on top of the spread.
7. 7.
   Close the sandwiches with the remaining slices of bread.
8. 8.
   Preheat a panini press or a skillet over medium heat.
9. 9.
   Place the sandwiches in the press or skillet and cook for 3-4 minutes on each side until the bread is golden and crispy, and the cheese is melted.
10. 10.
    Remove the panini from the press or skillet and let them cool for a minute before slicing.
11. 11.
    Serve the Grilled Vegetable Panini warm and enjoy!

Treat your ingredients with care...

• Zucchini — Make sure to slice the zucchini lengthwise to ensure even grilling.
• Sun-dried tomato spread — If you can't find sun-dried tomato spread, you can substitute it with pesto or a tomato-based sauce for a similar tangy flavor.

Tips & Tricks

• To add an extra layer of flavor, you can brush the bread with garlic-infused olive oil before grilling.
• Experiment with different types of bread, such as focaccia or sourdough, to vary the taste and texture of your panini.
• If you don't have a panini press, you can use a heavy skillet and place a weight on top of the sandwiches to achieve the same pressed effect.
• Feel free to customize your panini by adding other grilled vegetables like mushrooms or red onions.
• For a heartier meal, serve the panini with a side of mixed greens or a bowl of tomato soup.

Serving advice

Serve the Grilled Vegetable Panini warm, either as a standalone meal or accompanied by a side salad or soup. Cut the panini into halves or quarters for easier handling and presentation.

Presentation advice

To enhance the presentation, you can garnish the plate with a sprig of fresh basil or a drizzle of balsamic glaze. Serve the panini on a wooden cutting board or a rustic platter to create a cozy and inviting atmosphere.