Delicious Panini with Grilled Vegetables
This is a fast panini recipe with grilled vegetables that goes together fast but still tastes great. Use a take and bake type of ciabatta bread for the best results. It adds a little to the prep time, but the improved taste is worth it. Of course, if you are pressed for time, any ordinary ciabatta or other flat bread will work well, too.
Like many other panini recipes, this one is best if you serve it right away; though it is, still pretty good cold. Do not skimp on the quality of your ingredients – fresh mozzarella is better, as are good quality vegetables. Make it right, and you will certainly taste the difference. If you are looking for a vegetarian option that is not boring, this one is an excellent choice.
Panini Recipe with Grilled Vegetables
1 load ciabatta bread
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
¼ teaspoon ground black pepper
1 medium zucchini
1 medium summer squash
1 small eggplant
1 small red bell pepper
4 slices fresh mozzarella cheese
8 large fresh basil leaves
Bake ciabatta according to instructions, and slice bread in half lengthwise.
Cut eggplant and squash into slices a quarter inch thick, and seed and quarter red pepper. Whisk together pepper, oil, and vinegar. Brush this mixture onto both sides of each vegetable slice and place in a broiler pan in one layer, or on a hot grill. Cool for eight minutes, turning once, or until cooked through.
Crosscut bread into four servings and arrange vegetables on bottom pieces.
Places slices of mozzarella over the vegetables and place the sandwiches in a pan under the broiler until cheese is melted. Top with fresh basil leaves and cover with top slice of bread. Serve hot!