Roasted Vegetable & Mozzarella Panini

Nutrition per serving

Ingredients

• Ciabatta Loaf
• MOZZARELLA CHEESE
• Zucchini
• Red Capsicum
• Eggplant, unpeeled, fresh, raw
• Baby leaf spinach
• Olive Oil
• Basil pesto
• Balsamic Vinegar
• Sea Salt
• Pepper, black, ground

Instructions

1. 1.Cut the zucchini and eggplant into slices approximately 5 mm thick. Deseed the red capsicum and cut it into thin strips. Slice the mozzarella and wash the baby spinach.
2. 2.Place the zucchini, eggplant and capsicum in a bowl. Add the olive oil, balsamic vinegar, salt and black pepper, then toss to coat.
3. 3.Arrange the vegetables on a lined baking tray and roast at 200°C for 15–20 minutes, turning halfway through, until tender and lightly browned.
4. 4.Cut the ciabatta roll horizontally. Spread the basil pesto over the cut sides.
5. 5.Layer the roasted vegetables, baby spinach and sliced mozzarella inside the ciabatta.
6. 6.Place the sandwich in a sandwich press for 3–5 minutes until the bread is crisp and the mozzarella has melted. Serve warm.