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- 1 large zucchini, sliced - 1 bell pepper (red or yellow), sliced - 1 small eggplant, sliced - 1 cup mushrooms, sliced - 1 medium red onion, sliced - 4 slices of whole-grain or ciabatta bread - 4 ounces fresh mozzarella cheese, sliced The main ingredients are colorful and packed with flavor. Zucchini brings a nice crunch, while bell peppers add sweetness. Eggplant gives a creamy texture, and mushrooms add a savory touch. Red onion enhances the taste with its mild bite. You can use whole-grain or ciabatta bread for a hearty base. Fresh mozzarella melts beautifully, making your panini gooey and delicious. - 2 tablespoons olive oil - 1 teaspoon balsamic vinegar - Salt and pepper to taste Dressings and seasonings are key to boosting flavor. Olive oil adds richness, while balsamic vinegar brings a tangy note. Salt and pepper balance everything out. Together, these create a tasty marinade for your veggies. - Fresh basil leaves - Other cheese options Fresh basil leaves are a great addition. They add a burst of freshness that complements the grilled veggies. If you want to mix it up, try other cheese options like goat cheese or aged cheddar. Each will give your panini a different flavor twist. For the full recipe, follow the steps to create this amazing grilled vegetable panini! 1. Start by preheating your grill or grill pan over medium-high heat. This step is key for great grill marks. 2. In a large bowl, take your sliced vegetables: zucchini, bell pepper, eggplant, mushrooms, and red onion. Toss them with olive oil, balsamic vinegar, salt, and pepper. Make sure each piece gets coated well. - Grill your veggies in batches. Each type cooks at a similar pace, about 4-5 minutes on each side. Look for them to be tender and have nice grill marks. - For zucchini and bell pepper, they tend to cook quickly. Eggplant and mushrooms may need a bit longer for a soft texture. 1. On two slices of your chosen bread, layer the grilled vegetables. Add fresh mozzarella slices and a few basil leaves on top. 2. Place the other slices of bread on top to form your sandwiches. 3. Clean your grill or grill pan and set it to low heat. 4. Place the panini on the grill. Press down gently with a spatula or a panini press. Cook for about 3-4 minutes on each side. You want the bread golden brown and the cheese melted. 5. Carefully take the panini off the grill. Let them cool for a minute before slicing in half. This process creates a delicious and colorful grilled vegetable panini that you'll love. For more details, check the Full Recipe! To grill your vegetables right, control the heat. Keep the grill at medium-high. This helps the veggies cook evenly and get nice marks. A grill pan works well, but a panini press gives a great crunch. Pressing helps the bread toast and the cheese melt just right. Layer cheese for the best melt. Place mozzarella on both sides of the veggies. This way, it melts evenly. You can use a lid to trap heat or press down on the sandwich with a spatula. This helps the cheese become gooey and yummy. Pair your panini with fresh salad or chips. A light vinaigrette adds brightness. For a nice look, serve with mixed greens and a sprinkle of basil. This makes your meal pop with color and taste. {{image_2}} You can swap out vegetables based on what’s in season. Try using asparagus in spring or butternut squash in fall. This keeps your panini fresh and exciting. If you can’t find a specific vegetable, feel free to use what you have. Carrots or spinach can work well too. Each combination brings new flavors. If you need gluten-free options, try using gluten-free bread. There are many tasty brands out there. You can also use flavor-infused breads. For example, rosemary or garlic bread adds a nice twist. These options can elevate your meal and add unique tastes. To make your panini heartier, consider adding grilled chicken or tofu. Both options bring protein and flavor. If you prefer vegetarian choices, try black beans or chickpeas. These add texture and keep the dish filling. Adding protein makes your grilled vegetable panini a complete meal. To keep your leftover panini fresh, wrap each sandwich in foil or parchment paper. This method helps maintain moisture and flavor. Place the wrapped panini in an airtight container or a resealable plastic bag. Store them in the fridge. Leftovers will stay good for about 3 days. You can freeze cooked panini without losing taste. Wrap each sandwich tightly in plastic wrap, then place them in a freezer-safe bag. This prevents freezer burn. When you want to eat one, take it out and let it thaw in the fridge overnight. To reheat, use a grill pan or a toaster oven. Heat until the bread is warm and crispy. Prepping grilled vegetables for the week makes cooking easy. Slice your zucchini, bell pepper, eggplant, mushrooms, and red onion ahead of time. Toss them with olive oil and seasonings, then store them in a container. You can assemble your panini in advance, too. Layer the grilled veggies and cheese between slices of bread. Wrap them and keep them in the fridge for quick meals. If you don’t have a grill, you can use an oven or a stovetop. For the oven, preheat it to 400°F (200°C). Place the veggies on a baking sheet with olive oil, salt, and pepper. Bake for 20 minutes, flipping halfway. On the stovetop, use a skillet over medium heat. Add olive oil, then cook the veggies for about 5-7 minutes per side until tender. Both methods work great! Yes, you can make it vegan! Replace the fresh mozzarella with vegan cheese or use avocado slices for creaminess. Olive oil and balsamic vinegar are already vegan, so no need to change those. This way, you keep all the flavors while making it plant-based. You can add many snacks and toppings. Try spinach or arugula for a fresh crunch. Sun-dried tomatoes add a nice tang. Hummus can also serve as a tasty spread. Finally, consider adding roasted red peppers or olives for extra flavor. Grilling times vary by vegetable. Here’s a quick guide: - Zucchini: 4-5 minutes per side - Bell pepper: 4-5 minutes per side - Eggplant: 5-6 minutes per side - Mushrooms: 4-5 minutes per side - Red onion: 5-6 minutes per side These times ensure your veggies are tender and full of flavor. Grilled vegetable paninis are simple yet delicious. We covered the key ingredients, like fresh veggies and cheese. I shared step-by-step instructions for grilling and assembling your sandwich. Plus, I offered tips for that perfect melt and serving ideas. For variations, you can try new vegetables or add proteins. Remember, leftover paninis can be stored and enjoyed later. Enjoy experimenting and making your own unique panini at home!

76. Grilled Vegetable Panini

Savor the taste of summer with this colorful grilled vegetable panini! Packed with grilled zucchini, bell peppers, eggplant, mushrooms, and fresh mozzarella, this delicious sandwich is perfect for a quick lunch or light dinner. Ready in just 30 minutes, it's a satisfying way to enjoy seasonal veggies. Click through to explore the full recipe and elevate your mealtime with this vibrant dish!
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Ingredients
  

1 large zucchini, sliced

1 bell pepper (red or yellow), sliced

1 small eggplant, sliced

1 cup mushrooms, sliced

1 medium red onion, sliced

2 tablespoons olive oil

1 teaspoon balsamic vinegar

Salt and pepper to taste

4 slices of whole-grain or ciabatta bread

4 ounces fresh mozzarella cheese, sliced

Fresh basil leaves

Instructions
 

Preheat a grill or grill pan over medium-high heat.

    In a large bowl, toss the sliced zucchini, bell pepper, eggplant, mushrooms, and red onion with olive oil, balsamic vinegar, salt, and pepper until evenly coated.

      Grill the vegetables in batches for about 4-5 minutes on each side, or until they are tender and have nice grill marks. Remove from the grill and set aside.

        On two slices of bread, layer the grilled vegetables, fresh mozzarella slices, and a few basil leaves.

          Top with the remaining slices of bread to form sandwiches.

            Wipe the grill or grill pan clean, then return to low heat.

              Place the panini sandwiches on the grill and press down gently with a spatula or a panini press. Cook for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.

                Carefully remove from the grill and let cool for a minute before slicing in half.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2

                    - Presentation Tips: Serve the paninis with a side of fresh mixed greens drizzled with a light vinaigrette, and a sprinkle of additional basil for a pop of color.