Panini with grilled vegetables & mozzarella

Total time: 30 min | Preparation time: 15 min | Grilling time: 15 min

INGREDIENTS FOR 4 SERVINGS:

• 4 ciabatta or panini rolls
• 1 zucchini
• 1 aubergine
• 1 red bell pepper
• 2 balls of mozzarella
• 4 tbsp pesto (basil or sun-dried tomatoes)
• 2 tbsp olive oil
• Salt & pepper
• Fresh basil (optional)

PREPARATION:

1. Prepare the vegetables:
   Wash the zucchini, aubergine and bell peppers and cut them into slices about 0.5 cm thick.

2. Barbecues:
   Preheat the Rotel contact grill. Brush the vegetables with olive oil, season with salt and pepper. Then grill until golden brown (approx. 4-5 minutes per side or until nice and soft).

3. Prepare the bread rolls:
   Halve the panini rolls. Spread each half with 1 tablespoon of pesto.

4. Prove:
   Place mozzarella slices on the bottom half of the pan, then layer the warm grilled vegetables on top. If desired, add fresh basil leaves in between.

5. Barbecue Part 2:
   Assemble the panini and press again in the contact grill until the mozzarella is melted and the rolls are nice and crispy (approx. 3-4 minutes).

6. Serve & enjoy!
   Halve the panini and serve with a fresh green salad.

NUTRITIONAL VALUES PER SERVING:
Calories: 450 kcal | Fat: 20 g | Carbohydrates: 40 g | Protein: 18 g