Grilled Summer Veggie & Mozzarella Panini - Recipe from Price Chopper

Grilled Summer Veggie & Mozzarella Panini

Grilled Summer Veggie & Mozzarella Panini
SERVINGS: 4
PREP TIME: 10M
COOK TIME: 15M
SAVE RECIPE 

An amazing grilled veggies and pesto sandwich with a touch of balsamic vinegar makes a perfect meal for summertime. Found in Summer Gatherings 2022 Magazine.

  • 1 large eggplant, sliced into ¾-inch-thick rounds
  • 1 large zucchini, cut lengthwise into ¾-inch-thick slices
  • 1 medium red onion, sliced into ½-inch-thick rounds
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/3 cup prepared pesto
  • 8 slices whole-grain bread
  • 1/3 cup drained and sliced jarred roasted red peppers
  • 2 tbsp balsamic vinegar
  • 4 ounces fresh mozzarella, sliced
  • 8 large fresh basil leaves
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An amazing grilled veggies and pesto sandwich with a touch of balsamic vinegar makes a perfect meal for summertime. Found in Summer Gatherings 2022 Magazine.

  1. Prepare outdoor grill for grilling over medium-high heat. Brush both sides of eggplant, zucchini, and onion with oil; sprinkle with garlic powder. Place vegetables on hot grill rack; cover and cook 10 minutes or until grill marks appear, turning once.
  2. Spread pesto over 4 slices bread; top with eggplant, zucchini, onion, and peppers. Drizzle peppers with balsamic vinegar; top with cheese, basil, and remaining 4 slices bread. Place sandwiches on hot grill rack; cover and cook 5 minutes or until cheese is slightly melted, turning once and pressing down occasionally with spatula.

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