Vegan Grilled Vegetable Panini Recipe
Ingredients:
1 pint cherry tomatoes
1 block of vegan mozzarella, cut into small cubes
Fresh basil leaves
Balsamic glaze for drizzling
Wooden skewers
Instructions:
Prepare the Grilled Vegetables:
Preheat a grill or grill pan over medium-high heat.
Toss the zucchini, eggplant, red bell pepper, yellow bell pepper, and red onion with olive oil, salt, and pepper.
Grill the vegetables until they are tender and have grill marks, approximately 3-4 minutes per side. Remove from heat.
Slice the Bread:
Cut the French baguette or ciabatta into sandwich-sized portions.
Assemble the Panini:
Spread a generous layer of vegan pesto on one side of each bread slice.
On half of the slices, layer the grilled vegetables, baby spinach, and optional vegan cheese.
Create Sandwiches:
Place the remaining slices of bread on top to form sandwiches.
Grill the Panini:
Heat a panini press or grill pan over medium heat.
Grill each sandwich until the bread is crispy, and the filling is warm. If using a panini press, cook according to the manufacturer's instructions.
Slice and Serve: Carefully slice the panini in half and serve immediately.
Non-Vegan Alternative:
If you prefer a non-vegan version, you can use regular pesto and add your favorite cheese slices or shredded cheese.
