Name Vegetable and Mozzarella Panini


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* 8 large, thin slices portabella mushroom
* 8 very thin slices red onion
* 4 very thin lengthwise slices zucchini, halved
* 4 large, very thin slices peeled eggplant
* Olive oil and garlic salt
* 4 large strips roasted red pepper (about the size of the sandwich)
* 8 slices grainy bread, sliced 3/4 inch thick
* 2 tablespoons pesto
* 6 ounces smoked mozzarella cheese, thinly sliced

1. Brush mushrooms, onions, zucchini and eggplant lightly with olive oil. Cook in a large skillet (in batches) over medium-high heat for a few minutes on each side to lightly brown.
2. Remove from skillet and sprinkle with garlic salt; set aside. Spread one side of 4 bread slices with pesto.
3. Top with half the cheese, equal amounts of vegetables and the remaining cheese.
4. Brush bread lightly with olive oil and cook in a panini press for about 5 minutes or until bread is golden and cheese is melted.

Preparation Time: 15 minutes

Cooking Time: 30 minutes total

Makes 4 servings

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