Recipe courtesy of Michael Lomonaco

Grilled Vegetable and Mozzarella Panini

  • Level: Easy
  • Yield: 4 panini
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1 sweet red pepper, spilt and seeded, cut each half into thirds

1 green zucchini, about 1/3 pound, cut into long slices

1 Asian eggplant, about 1/3 pound, cut into long strips

4 tablespoons olive oil

Salt and pepper

1 thin ficelle or baguette french bread

1 pound fresh mozzarella or fontina cheese, sliced into thin even slices

1/4 cup basil leaves

Balsamic vinegar

Fresh herbs


  1. Brush the vegetables lightly with oil, season with salt and pepper and grill over medium high heat. Allow the vegetables to color well, remove from the grill and cool for several minutes. remove any blackened skin from the peppers.
  2. Meanwhile, slice the bread open lengthwise and brush the inside lightly with oil. Grill the inside of the bread quickly and remove.
  3. Assemble the still warm sandwich by alternating layers of vegetables, cheese, basil and then sprinkle on any remaining oil and a few drops of vinegar. Sprinkle on any herbs desired, tightly wrap with sandwich paper and slice into 4-inch lengths.
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