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Grilled Vegetable and Mozzarella Panini

3.9

(13)

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Grilled Vegetable and Mozzarella PaniniAnn Straton

David Burke, of David Burke at Bloomingdale’s in New York City, subs flavor for fat in every melty mouthful.

Recipe information

  • Yield

    Makes 4 servings

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

Preparation

  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.

Nutrition Per Serving

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
TagsSandwichItalian AmericanItalianEuropeanEggplantVegetableMozzarellaCheeseDairyZucchiniSquashMainDinnerLunchNut FreeVegetarianEasyBroilSelf

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