Grilled Vegetable and Mozzarella Panini

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

Cumple con las directrices editoriales

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Ask Patient
Versión en audio
Agregar a fuentes preferidas en Google

This grilled vegetable and mozzarella panini is a vibrant vegetarian option that brings a taste of the Mediterranean to your lunchtime. Combining the smoky flavours of chargrilled aubergine, courgette, and red pepper with the creamy pull of melted mozzarella, it offers a satisfying contrast of textures. The addition of fresh basil and a sharp balsamic glaze ensures every bite is packed with bright, savoury notes.

Ideal for a quick midweek meal or a sophisticated weekend lunch, these toasted sandwiches are pressed in a frying pan to achieve a perfectly crisp crust without needing a specialist press. Using reduced-fat cheese makes this a lighter choice, whilst the fibre-rich vegetables provide a nutritious boost. Serve warm with a fresh rocket salad for a complete and wholesome meal.

Ingredients for Grilled Vegetable and Mozzarella Panini

2 cucharadas de vinagre balsámico
1 cucharada de aceite de oliva virgen extra
1/2 cucharaditas de sal
1/8 cucharaditas de pimienta negra
Aerosol de aceite vegetal para cocinar
1 medium aubergine, cut lengthwise into 8 slices (1/4 inch each)
1 medium courgette, cut into 8 slices (1/4 inch each)
1 red pepper, cored, seeded and quartered
8 slices ciabatta
150g shredded reduced-fat mozzarella
8 large fresh basil leaves

How to make Grilled Vegetable and Mozzarella Panini

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

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.