Grilled Vegetable and Mozzarella Panini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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David Burke, of David Burke at Bloomingdales in New York City, subs flavor for fat in every melty mouthful. Ingredients:
2 tablespoons balsamic vinegar |
1 tablespoon extra-virgin olive oil |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
vegetable oil cooking spray |
1 medium eggplant, cut lengthwise into 8 slices (1/4 inch each) |
1 medium zucchini, cut into 8 slices (1/4 inch each) |
1 red bell pepper, cored, seeded and quartered |
8 slices ciabatta |
1 cup shredded reduced-fat mozzarella |
8 large fresh basil leaves |
Directions:
1. Whisk vinegar, oil, salt and pepper in a bowl. Coat a baking sheet with cooking spray; place vegetables in 1 layer on sheet. Brush both sides of eggplant and zucchini with vinegar mixture. Spray all vegetables with cooking spray and place under broiler, 7 to 8 minutes, turning once and coating with cooking spray. Lightly brush bottom slices of ciabatta with remaining vinegar mixture. Pile veggies, cheese and basil on 4 slices of bread. Close sandwiches; spray both sides with cooking spray. Heat a medium nonstick skillet over medium-high heat; add sandwiches. Place a second skillet on top of sandwiches and press down. Cook 4 minutes, flipping once. Serve.
2. Per serving: 258 calories, 8.7 g fat, 3.2 g saturated fat, 36.2 g carbohydrates, 4.7 g fiber, 10.4 g protein Nutritional analysis provided by Self
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