Grilled Vegetable Panini

Instructions

1. Step 1

   Prepare the eggplant, zucchini, bell pepper, and red onion as specified.

   Timer: 8 min (fixed)

   Ingredients used: 180.0 gr Bell Pepper, 250.0 gr Eggplant, 120.0 gr Red Onion, 200.0 gr Zucchini

   Cookware: Chef Knife, cutting board

2. Step 2

   Place the prepared vegetables in the bowl. Add 2 tbsp (30 ml) olive oil, the balsamic vinegar, salt, and black pepper, then toss until evenly coated.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Balsamic Vinegar, 2.0 gr Black Pepper, 30.0 ml Olive Oil, 6.0 gr Salt

   Cookware: mixing bowl

3. Step 3

   Heat the grill pan over medium heat. Grill the vegetables in batches until tender and well marked, about 3 to 5 minutes per side, then return them to the bowl.

   Timer: 18 min (fixed)

   Cookware: grill pan, mixing bowl, tongs

4. Step 4

   Preheat the panini press at medium heat. Split the ciabatta rolls and brush their cut surfaces with the remaining 1 tbsp (15 ml) olive oil.

   Timer: 3 min (fixed)

   Ingredients used: 4.0 piece Ciabatta Roll, 15.0 ml Olive Oil

   Cookware: Chef Knife, cutting board, panini press, pastry brush

5. Step 5

   Divide the mozzarella, grilled vegetables, and basil among the roll bottoms. Close each sandwich with a roll top.

   Timer: 4 min (fixed)

   Ingredients used: 12.0 piece Basil, 240.0 gr Mozzarella

   Cookware: cutting board

6. Step 6

   Press the sandwiches in batches until the bread is crisp and the mozzarella has melted, about 4 to 6 minutes per batch. Rest briefly before serving.

   Timer: 10 min (fixed)

   Cookware: panini press, tongs