Mediterranean Grilled Veggie Panini (Print Version)
# Ingredients:
→ Panini Ingredients
01 -
1 medium zucchini, sliced lengthwise
02 -
1 small eggplant, sliced into rounds
03 -
1 red bell pepper, quartered and deseeded
04 -
Olive oil, for brushing
05 -
Salt and pepper, to taste
06 -
1 ball fresh burrata (about 113 g), drained
07 -
2 tablespoons basil pesto (store-bought or homemade)
08 -
Fresh basil leaves (optional)
09 -
2 ciabatta rolls or 4 slices of sourdough bread
10 -
Balsamic glaze (optional, for drizzling)
11 -
Olive oil, for grilling
# Instructions:
01 -
Brush the zucchini, eggplant, and red bell pepper with olive oil and season with salt and pepper. Grill the veggies on a grill pan or outdoor grill over medium-high heat until tender and charred, about 3–4 minutes per side. Set aside.
02 -
Cut the ciabatta rolls in half or use sourdough slices. Spread about 1 tablespoon of pesto on one side of each sandwich. Layer grilled zucchini, eggplant, and bell pepper on the bread. Tear the burrata and distribute evenly over the veggies. Add a few fresh basil leaves and a light drizzle of balsamic glaze, if using. Top with the other half of the bread.
03 -
Lightly butter the outsides of the sandwich or brush with olive oil. Grill in a panini press or skillet over medium heat until the bread is golden and crispy and the burrata is warm and slightly melted, about 4–5 minutes per side if using a skillet or 5–6 minutes total in a panini press.
04 -
Slice in half and serve immediately while warm and gooey.