Toasty Mediterranean Veggie Panini with Burrata
Enjoy a crispy, warm sandwich stuffed with grilled eggplant, zucchini, burrata, pesto, and a splash of balsamic.
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Cooking tools:
- Panini press
- Grill pan
- Grill
- Toaster
- Skillet
- Pan
- Stove
- Cutting board
- Chef's knife
- Pastry brush
- Mixing bowl
- Spatula
- Measuring spoon
- Plate
Ingredients
- 1 eggplant, small, sliced into circles
- 1 medium zucchini, cut into long strips
- 1 red pepper, deseeded and sliced into quarters
- Olive oil for brushing on veggies
- Season with salt and black pepper as you like
- 1 fresh burrata ball (around 113 g), drained of liquid
- 2 tablespoons of basil pesto (store-bought or homemade)
- Optional: Fresh basil leaves for garnish
- 2 ciabatta rolls or 4 sourdough slices
- Optional: A drizzle of balsamic glaze
- Extra olive oil for grilling
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