Grilled Vegetable Panini
Ingredients:
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1 medium zucchini, sliced into 1/4-inch rounds
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1 medium eggplant, sliced into 1/4-inch rounds
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1 red bell pepper, sliced
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1/4 cup pesto
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4 slices fresh mozzarella cheese
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4 slices crusty bread (ciabatta, sourdough, etc.)
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2 tbsp olive oil
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Salt and freshly ground black pepper
Instructions:
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Prep Veggies: Toss the zucchini, eggplant, and bell pepper slices with 1 tablespoon of olive oil. Season with salt and pepper.
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Griddle On: Preheat your griddle or a grill pan to medium-high heat.
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Grill the Vegetables: Grill the vegetables in batches, cook for 2-3 minutes per side, or until tender and lightly charred. Remove and set aside.
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Assemble: Spread pesto on one side of two bread slices. Top with grilled vegetables and mozzarella cheese slices. Place the remaining two slices of bread on top.
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More Oil: Brush the outside of the sandwiches with the remaining olive oil.
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Grill the Panini: Place the sandwiches on the hot griddle. Cook for 2-3 minutes per side, or until the bread is golden brown, crispy, and the cheese is melted. You might want to weigh down the sandwiches with a heavy pan to get good grill marks.
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Slice and Serve: Cut the panini in half and enjoy hot!
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