Best 6 Roasted Vegetable And Mozzarella Panini Recipes
Indulge in a symphony of flavors with our delectable Roasted Vegetable and Mozzarella Panini. This sandwich is a culinary masterpiece that combines the vibrant colors and natural sweetness of roasted vegetables with the rich, creamy texture of melted mozzarella cheese. Served on a toasted panini roll, each bite offers a delightful contrast between the crispy exterior and the soft, gooey interior. This recipe is a perfect balance of flavors and textures, making it an ideal choice for a satisfying lunch or dinner. With its simple yet elegant presentation, the Roasted Vegetable and Mozzarella Panini is sure to impress your taste buds and leave you craving more.
In addition to the classic Roasted Vegetable and Mozzarella Panini, this article presents a collection of equally enticing recipes that cater to diverse dietary preferences and culinary adventures. Embark on a culinary journey with the vibrant and flavorful Roasted Red Pepper and Goat Cheese Panini, where the sweetness of roasted red peppers harmonizes perfectly with the tangy creaminess of goat cheese. For a delightful vegetarian option, the Roasted Eggplant and Feta Panini offers a smoky and savory twist, where the soft and tender eggplant pairs beautifully with crumbled feta cheese.
If you're craving a taste of the Mediterranean, the Grilled Zucchini and Halloumi Panini will transport you to the sun-kissed shores of Greece. The grilled zucchini brings a refreshing crispness, while the halloumi cheese adds a unique salty and slightly tangy flavor. Last but not least, the Caprese Panini is a classic combination of fresh mozzarella, ripe tomatoes, and fragrant basil leaves, offering a burst of Italian flavors in every bite.
With its detailed instructions and enticing photography, this article provides a culinary guide for creating a delightful array of panini recipes that will tantalize your taste buds and satisfy your cravings for a flavorful and satisfying meal.
PANINI WITH PROSCIUTTO, ROASTED PEPPER AND MOZZARELLA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 11m
Yield 4 panini
Number Of Ingredients 5
Steps:
- Preheat a grill pan or large nonstick griddle over medium to medium high heat. Build your sandwiches: place 2 or 3 slices of prosciutto on 1 piece of bread. Top with an even layer of roasted pepper and an even layer of sliced mozzarella, top with another slice of bread. Drizzle the tops of your assembled sandwiches with extra-virgin olive oil. Place the olive oil coated bread face down on the grill or griddle and drizzle the opposite side with additional extra-virgin olive oil. Weight the sandwiches down with a tin foil covered brick or a heavy skillet filled with a sack of flour or heavy canned goods. Press the sandwiches 2 or 3 minutes on each side, then serve immediately.
ROASTED VEGETABLE AND MOZZARELLA PANINI
From Self.com, "David Burke, of David Burke at Bloomingdale's in New York City, created this savory sandwich that's simple to make and a money saver, too." Instead of using skillets (steps 6 and 7) I used my George Forman grill - worked like a charm! I'm sure you could use a panini press as well!
Provided by AnnieLynne
Categories Lunch/Snacks
Time 25m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk vinegar, oil, salt and pepper in a bowl.
- Coat a baking sheet with cooking spray; place vegetables in 1 layer on sheet.
- Brush both sides of eggplant and zucchini with vinegar mixture. Spray all vegetables with cooking spray and place under broiler, 7 to 8 minutes, turning once and coating with cooking spray.
- Lightly brush 4 bottom slices of ciabatta with remaining vinegar mixture; pile veggies, cheese and basil on each of the slices.
- Close sandwiches; spray both sides with cooking spray.
- Heat a medium nonstick skillet over medium-high heat; add sandwiches. Place a second skillet on top of sandwiches and press down.
- Cook 4 minutes, flipping once.
- Serve.
Nutrition Facts : Calories 78.7, Fat 3.8, SaturatedFat 0.6, Sodium 299.1, Carbohydrate 11.3, Fiber 5.8, Sugar 5.3, Protein 2.3
GRILLED VEGETABLE AND MOZZARELLA PANINI
Provided by Food Network
Yield 4 panini
Number Of Ingredients 10
Steps:
- 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.
- Meanwhile, slice the bread open lengthwise and brush the inside lightly with oil. Grill the inside of the bread quickly and remove.
- 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.
GRILLED VEGETABLE PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.
- Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)
- 2 cups fresh basil leaves
- 1/4 cup toasted pine nuts
- 2 garlic cloves, peeled
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup (about) extra-virgin olive oil
- 1/2 cup grated Parmesan
- In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
- Yield: 1 cup
- Prep Time: 10 minutes
ROASTED RED PEPPER PANINI
No need for takeout when you can make our delicious Roasted Red Pepper Panini right at home. Country Crock® Spread, basil, and garlic make a creamy pesto that gives this sandwich so much fabulous flavor. We love the combination of spinach, roasted red pepper, and mozzarella, but feel free to experiment with your favorite ingredients.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 18m
Yield 2
Number Of Ingredients 7
Steps:
- Process Country Crock® Spread, basil and garlic in food processor or blender until almost smooth.
- Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella, and remaining bread slices.
- To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich.
- To cook in skillet: Melt 1 tablespoon Country Crock® Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weigh down with heavy heat-proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weigh down with plate. Cook 3 minutes or until golden and cheese is melted.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 16.5 g, Cholesterol 36.3 mg, Fat 9.8 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 5.9 g, Sodium 674.6 mg, Sugar 2.7 g
GRILLED VEGETABLE AND MOZZARELLA PANINI
Provided by Marge Perry
Categories Sandwich Cheese Kid-Friendly Back to School Lunch Mozzarella Eggplant Bell Pepper Healthy Self Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk vinegar, oil, salt and pepper in a bowl. Coat a baking sheet with cooking spray; place vegetables in 1 layer on sheet. Brush both sides of eggplant and zucchini with vinegar mixture. Spray all vegetables with cooking spray and place under broiler, 7 to 8 minutes, turning once and coating with cooking spray. Lightly brush bottom slices of ciabatta with remaining vinegar mixture. Pile veggies, cheese and basil on 4 slices of bread. Close sandwiches; spray both sides with cooking spray. Heat a medium nonstick skillet over medium-high heat; add sandwiches. Place a second skillet on top of sandwiches and press down. Cook 4 minutes, flipping once. Serve.
Tips:
- Choose the right vegetables. Vegetables that roast well include broccoli, Brussels sprouts, carrots, cauliflower, eggplant, mushrooms, onions, peppers, potatoes, squash, and zucchini.
- Cut the vegetables into uniform pieces. This will help them cook evenly.
- Toss the vegetables with olive oil, salt, and pepper. This will help them brown and caramelize.
- Roast the vegetables at a high temperature. This will help them get crispy on the outside and tender on the inside.
- Keep an eye on the vegetables while they're roasting. You don't want them to burn.
- Assemble the paninis while the vegetables are still warm. This will help the cheese melt and the flavors meld together.
- Serve the paninis immediately. They're best when they're hot and fresh.
Conclusion:
Roasted vegetable and mozzarella paninis are a delicious and easy lunch or dinner option. They're perfect for using up leftover roasted vegetables, and they can be made with a variety of different breads and cheeses. So next time you're looking for a quick and easy meal, give these paninis a try!
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