Grilled Vegetable and Mozzarella Panini

4 Servings
eggplant
vegetarian
fresh grilled veggies quick vegetarian sandwich eggplant

1 loaf ciabatta
2 tablespoons samic vinegar
1 tablespoon ra virgin olive oil
1/8 teaspoon ck pepper
1 medium plant
1 medium chini
1 bell pepper
4 slices zarella cheese
8 large il leaves

Bake the ciabatta, if necessary. Slice the eggplant and zucchini into 1/4 inch slices. Seed and quarter the red pepper. Whisk together the vinegar, oil, and pepper. Brush both sides of the eggplant, zucchini, and pepper with the vinegar mixture, and place on a broiler pan in a single layer. Broil the veggies for 8 minutes on the top oven rack position, turning the veggies once in the middle of the cooking time. Cut the ciabatta in half lengthwise, and then cross-cut into 4 servings. Arrange the veggies on the "bottom" pieces of ciabatta. Place mozzarella slices over the veggies, and then place the sandwiches under the broiler just until the cheese melts. Put the basil leaves on top, add the top pieces of ciabatta, and serve.


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