Grilled Veggie Panini

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!