Grilled Vegetable Panini

Ingredients - Serves 2

• Mozzarella cheese - 4 slices
• Pesto sauce - 4 tablespoons
• Ciabatta bread - 1 loaf, sliced
• Salt and pepper - To taste
• Olive oil - 2 tablespoons
• Eggplant - 1/2, sliced
• Red bell pepper - 1, sliced
• Yellow squash - 1, sliced lengthwise
• Zucchini - 1, sliced lengthwise

Let's Get Started

1. Preheat the grill or grill pan over medium heat.
2. Brush the sliced vegetables with olive oil and season with salt and pepper.
3. Grill the vegetables for 3-4 minutes per side, or until tender and lightly charred.
4. Remove the vegetables from the grill and set aside.
5. Spread pesto sauce on one side of each slice of ciabatta bread.
6. Layer the grilled vegetables and mozzarella cheese on top of the pesto sauce.
7. Close the sandwiches with the remaining slices of ciabatta bread.
8. Preheat a panini press or a grill pan over medium heat.
9. Place the sandwiches on the panini press or grill pan and cook for 3-4 minutes, or until the bread is crispy and the cheese is melted.
10. Remove the panini from the press or pan and let them cool for a few minutes before serving.
11. Slice the panini in half and serve warm.

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Calories: 400
• Fat: 15g
• Carbs: 50g
• Protein: 15g
• Sodium: 600mg
• Sugar: 10g