Grilled Veggie Panini
Very easy
Hannah
Hannah

Grilled Veggie Panini

6 minutesPrep time

20 minutesCook time

2142 cal.Per serving

Ingredients for 1

Ciabatta bread

2

Ciabatta bread

Pesto

2 tbsp

Pesto

Mozzarella (fresh)

2 oz

Mozzarella (fresh)

Eggplant

1/4

Eggplant

Zucchini

1/4

Zucchini

Fire roasted peppers (jarred)

1

Fire roasted peppers (jarred)

Utensils

Frying pan, Stovetop, Knife

recipe

  • Step 1
    Rinse & trim the zucchini ends. Slice lengthwise into thin slabs.
  • Step 2
    Trim the eggplant stem. Thinly slice into rounds.
  • Step 3
    Thinly slice fresh mozzarella into rounds.
  • Step 4
    Heat a drizzle of oil on a grill pan over medium-high heat (a fry pan will work too). Add eggplant to the pan. Season with salt & pepper if desired. Grill 2-3 min per side. Transfer to a plate.
  • Step 5
    Repeat with the zucchini. Season with salt & pepper. Grill 2-3 min per side. Transfer to a plate.
  • Step 6
    Spread pesto evenly on both halves of bread. On one half of the bread, layer on fresh mozzarella, zucchini, roasted red peppers & eggplant. Top with the other half of bread.
  • Step 7
    Heat another drizzle of oil on the grill pan over medium heat. Add the sandwich. Press down with a spatula 3-4 min per side, until the cheese is melty & bread is crisp. Transfer to a cutting board or plate.
  • Step 8
    Slice the sandwich in half. Serve hot & enjoy!