johnlloyd
Culinary Explorer
Ingredients:
- 1 medium zucchini, sliced lengthwise
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 small eggplant, sliced into rounds
- 1/4 cup balsamic vinegar
- 4 ounces goat cheese, softened
- 8 slices of your favorite bread (such as ciabatta or sourdough)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Handful of fresh basil leaves
- Preheat your grill or grill pan to medium-high heat.
- In a shallow dish, combine the sliced zucchini, red bell pepper, yellow bell pepper, and eggplant. Drizzle the vegetables with olive oil and balsamic vinegar, then season with salt and pepper to taste. Toss to coat evenly.
- Grill the vegetables for 3-4 minutes on each side, or until they are tender and have grill marks.
- While the vegetables are grilling, spread a generous amount of goat cheese onto one side of each slice of bread.
- Once the vegetables are grilled to perfection, assemble the sandwiches by layering the grilled vegetables and fresh basil leaves on top of the goat cheese.
- Close the sandwiches with the remaining slices of bread.
- Heat a panini press or grill pan over medium heat. Place the assembled sandwiches onto the panini press or grill pan and cook for 3-4 minutes on each side, or until the bread is golden brown and crispy, and the cheese is melted.
- Remove the sandwiches from the heat and let them cool for a minute before slicing them in half.
- Serve the grilled vegetable and goat cheese paninis warm, and enjoy the delightful combination of flavors and textures!
- Feel free to share your own twists on this recipe or ask any questions about preparing it. Bon appétit!
