Roasted Vegetable and Mozzarella Panini |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From , David Burke, of David Burke at Bloomingdale's in New York City, created this savory sandwich that's simple to make and a money saver, too. Instead of using skillets (steps 6 and 7) I used my George Forman grill - worked like a charm! I'm sure you could use a panini press as well! 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 reduced-fat mozzarella cheese, shredded |
8 large fresh basil leaves |
Directions:
1. Whisk vinegar, oil, salt and pepper in a bowl.
2. Coat a baking sheet with cooking spray; place vegetables in 1 layer on sheet.
3. 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.
4. Lightly brush 4 bottom slices of ciabatta with remaining vinegar mixture; pile veggies, cheese and basil on each of the slices.
5. Close sandwiches; spray both sides with cooking spray.
6. Heat a medium nonstick skillet over medium-high heat; add sandwiches. Place a second skillet on top of sandwiches and press down.
7. Cook 4 minutes, flipping once.
8. Serve.
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