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Roasted Vegetable and Mozzarella Panini

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“From Self.com, "David Burke, of David Burke at Bloomingdale's in New York City, created this savory sandwich that's simple to make and a money saver, too." Instead of using skillets (steps 6 and 7) I used my George Forman grill - worked like a charm! I'm sure you could use a panini press as well!”
READY IN:
25mins
SERVES:
4
YIELD:
4 sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk vinegar, oil, salt and pepper in a bowl.
  2. Coat a baking sheet with cooking spray; place vegetables in 1 layer on sheet.
  3. Brush both sides of eggplant and zucchini with vinegar mixture. Spray all vegetables with cooking spray and place under broiler, 7 to 8 minutes, turning once and coating with cooking spray.
  4. Lightly brush 4 bottom slices of ciabatta with remaining vinegar mixture; pile veggies, cheese and basil on each of the slices.
  5. Close sandwiches; spray both sides with cooking spray.
  6. Heat a medium nonstick skillet over medium-high heat; add sandwiches. Place a second skillet on top of sandwiches and press down.
  7. Cook 4 minutes, flipping once.
  8. Serve.

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