Ratatouille Grilled Panini
Elevate your sandwich game with this Ratatouille Grilled Panini, a delightful fusion of roasted Mediterranean vegetables and melty mozzarella cheese nestled between golden, crispy ciabatta rolls. Bursting with flavor, this irresistible recipe features tender slices of eggplant, zucchini, and red bell pepper, perfectly caramelized in the oven with garlic and olive oil. A generous spread of basil pesto adds a vibrant herbaceous kick, while a buttery, pan-grilled finish creates the ultimate crunchy exterior. Perfect for a quick lunch or light dinner, this vegetarian panini is as comforting as it is gourmet—your taste buds will thank you. Don't forget to garnish with fresh basil for a fragrant final touch!
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Recipe Information
Ingredients
- 1 small Eggplant
- 1 medium Zucchini
- 1 medium Red bell pepper
- 1 small Yellow onion
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 tablespoons Basil pesto
- 4 ounces Fresh mozzarella cheese
- 4 rolls Ciabatta bread
- 2 tablespoons Unsalted butter
- 4 leaves Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplant, zucchini, and red bell pepper into thin rounds or strips. Finely chop the onion and mince the garlic.
Place the prepared vegetables onto a baking sheet. Drizzle with olive oil, then sprinkle evenly with salt and black pepper. Toss to coat.
Roast the vegetables in the preheated oven for 20 minutes, or until they are tender and slightly caramelized. Stir halfway through for even cooking.
While the vegetables are roasting, slice the ciabatta rolls in half lengthwise, and spread 1 tablespoon of basil pesto on the inside of each roll.
Once the vegetables are done, remove them from the oven and allow them to cool slightly.
Assemble the panini: On the bottom half of each roll, layer the roasted vegetables and top with fresh mozzarella slices. Place the top halves of the ciabatta rolls on each sandwich.
Heat a grill pan or panini press to medium heat. Spread a thin layer of butter on the outside of each roll.
Grill the panini for 3–5 minutes, pressing gently, until the bread is golden brown and crispy, and the cheese has melted. If using a grill pan, flip halfway through.
Serve the Ratatouille Grilled Panini warm. Garnish with fresh basil leaves if desired.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 5817 mg | 253% | |
| Total Carbohydrate | 182.1 g | 66% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 39.2 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 900 mg | 69% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1931 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
