🌿 Mediterranean Grilled Veggie & Burrata Panini
Ingredients:
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1 medium zucchini, sliced lengthwise
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1 red bell pepper, sliced into wide strips
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1 small eggplant, sliced into rounds
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1 red onion, cut into rings
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2 tbsp olive oil
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1 tsp dried oregano (or Italian seasoning)
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Salt & black pepper, to taste
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1–2 tbsp balsamic glaze (optional)
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2–3 tbsp pesto (basil or sun-dried tomato)
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2 large ciabatta rolls (or focaccia, sourdough)
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6–8 oz burrata cheese (or fresh mozzarella if unavailable)
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Fresh basil leaves
Instructions:
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Prepare the vegetables: Brush zucchini, bell pepper, eggplant, and onion slices with olive oil. Sprinkle with salt, pepper, and oregano.
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Grill the veggies: On a grill pan or outdoor grill, cook until tender and lightly charred (about 3–4 minutes per side).
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Assemble the panini:
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Slice ciabatta rolls in half.
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Spread pesto on the bottom half.
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Layer grilled veggies.
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Tear burrata into chunks and place over veggies.
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Add fresh basil leaves.
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Drizzle with balsamic glaze if using.
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Grill the sandwich: Close with the top half of bread, brush lightly with olive oil, and press on a panini press or skillet until bread is crispy and cheese is warm & melty.
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Serve: Slice in half and enjoy warm!
❓ Q&A
Q: Can I make this panini without a panini press?
A: Yes! Use a skillet and place another heavy pan on top to press the sandwich. Flip halfway through for even crisping.
Q: What can I substitute for burrata?
A: Fresh mozzarella, ricotta, or even creamy goat cheese works well.
Q: Can I make this vegan?
A: Absolutely. Replace burrata with vegan mozzarella or cashew cheese spread, and use vegan pesto.
Q: Which bread is best for panini?
A: Ciabatta and focaccia are ideal since they hold up to grilling without getting soggy. Sourdough also works nicely.
Q: How do I store leftovers?
A: Store grilled veggies separately in the fridge up to 3 days. Assemble fresh when ready to eat; panini tastes best warm and freshly pressed.
