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Grilled Vegetable and Mozzarella Panini

By Marge Perry

3.9

(13)

Image may contain Sandwich Food Bread Burger Plant Dish and Meal
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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