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Grilled Vegetable and Mozzarella Panini

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Grilled Vegetable and Mozzarella Panini

Grilled Vegetable and Mozzarella Panini

amanda

Equipment

  • Electric Panini Grill or Sandwich Press

  • Cast Iron Skillet (for broiling vegetables)

  • Non-stick Pans (for cooking vegetables without oil)

  • Cutting Board

  • Chef's Knife

  • Grater

  • Spatula

  • Bread Slicer

  • Mandoline Slicer

  • Cheese Shaver

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

Instructions

1

Instruction 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.
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