Bistro quality lunch, made at home: sumptuous Balsamic grilled vegetables, on crispy ciabatta toast topped with melted mozzarella. Don’t cut back on tatse with De Nigris Low Sugar Balsamic Vinegar.
Ingredients for 1 Person
- 1 zucchini, sliced lengthwise
- 1 yellow squash, sliced lengthwise
- 1 red bell pepper, sliced
- 1 red onion, sliced
- ¼ cup De Nigris Low Sugar Balsamic Vinegar
- ¼ cup olive oil
- Salt and pepper, to taste
- 8 slices of ciabatta or sourdough bread
- 4 oz fresh mozzarella, sliced
- ¼ cup pesto
For the recipe
In a large mixing bowl, combine zucchini, yellow squash, bell pepper, onion, De Nigris Low Sugar Balsamic Vinegar, olive oil, salt, and pepper.
Preheat a grill or grill pan to medium heat. Grill vegetables for 3-4 minutes per side, or until tender and slightly charred.
To assemble panini: spread a layer of pesto on one side of each bread slice. Layer grilled vegetables and mozzarella on four bread slices, then top with the remaining bread slices.
Pre-heat a panini press or large skillet. Cook the panini for 3-4 minutes per side, or until the bread is toasted and the cheese is melted. Serve immediately.
