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Grilled Vegetable Panini

Grilled Vegetable Panini

Savor the flavors of grilled vegetables and creamy mozzarella in this Grilled Vegetable Panini, a healthy twist on traditional sandwiches.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 1 minute
Total Time 31 minutes
Servings: 2 sandwiches
Course: Snacks
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Grilled Vegetables
  • 1 medium Zucchini Ensure it is firm and ripe.
  • 1 each Red Bell Pepper Add sweetness and color; can swap for other colors as desired.
  • 1 each Yellow Bell Pepper Add sweetness and color; can swap for other colors as desired.
  • 1 medium Aubergine/Eggplant Cut into even slices for even grilling.
  • 2 cups Fresh Spinach Adds vibrant color and vitamins.
For the Panini
  • 4 slices Whole Grain Bread Ciabatta or focaccia are great alternatives.
  • 1 cup Mozzarella Cheese Alternatives include Gouda or Feta.
  • 4 tablespoons Pesto Use homemade or store-bought, with vegan options available.
  • 2 tablespoons Olive Oil Preferred oil for grilling.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
  • optional Balsamic Glaze For a sweet finishing touch.

Equipment

  • Grill
  • Panini press
  • skillet

Method
 

Preparation
  1. Preheat your grill or grill pan over medium heat for about 5 minutes.
  2. Slice zucchini, bell peppers, and eggplant into even pieces (about 1 cm thick). Toss with olive oil, salt, and pepper.
  3. Arrange seasoned vegetables on the grill and cook for 5-7 minutes on each side until tender.
  4. Spread 1 tablespoon of pesto on one side of each slice of bread. Pile grilled vegetables, spinach, and mozzarella on half of the slices.
  5. Top with remaining slices, pesto side down. Grill sandwiches for about 3-4 minutes per side until golden brown and cheese is melted.
  6. Remove from heat, let rest for a minute, cut in half, and optionally drizzle with balsamic glaze before serving.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 40gProtein: 18gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 3500IUVitamin C: 80mgCalcium: 300mgIron: 3mg

Notes

Store leftover Grilled Vegetable Panini in an airtight container for up to 3 days. Reheat in a skillet over medium heat for best results.

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