Grilled Veggie Paninis
Satisfying, veggie-packed lunch that's both delicious and easy to make. Perfect balance of flavors and textures - crispy, golden-brown exterior, tender, seasoned vegetables and melty cheese inside.
Ingredients
- 8 slices of sourdough bread
- 2 zucchini sliced lengthwise
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 red onion sliced into rings
- 8 oz fresh mozzarella sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Butter or olive oil for grilling
Instructions
- Preheat your grill pan or panini press to medium-high heat.
- In a large bowl, toss sliced vegetables with olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper.
- Grill the seasoned vegetables for 3-4 minutes per side until they're tender with nice grill marks. Set aside.
- Butter one side of each bread slice.
- On the non-buttered side, layer mozzarella, grilled vegetables, and another layer of cheese.
- Close sandwiches and place on the heated grill pan or panini press.
- Cook for 3-4 minutes per side, or until the bread is golden brown and cheese is melted.
- Remove from heat, let rest for 1 minute, then slice diagonally.