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- Zucchini - Red bell pepper - Eggplant - Red onion - Ciabatta bread - Burrata cheese - Olive oil - Salt and pepper - Fresh basil leaves - Balsamic glaze - Calories: 500 - Protein: 18g - Carbs: 40g - Fats: 30g The ingredients in the Grilled Veggie Burrata Panini make it shine. Each veggie adds a unique flavor. Let’s break this down. First, the zucchini provides a soft and tender bite when grilled. It absorbs the smoky flavor well. The red bell pepper adds sweetness and color, making the dish pop. Then, there's the eggplant. It becomes creamy when cooked, adding richness. The red onion gives a slight sharpness, balancing out the flavors. Now, let's talk about the ciabatta bread. It is crusty outside and soft inside, perfect for grilling. When you bite into it, you get a nice crunch. And don’t forget the burrata cheese. This cheese is soft and creamy. It melts slightly, creating a gooey layer that ties everything together. For seasoning, we use olive oil to help the veggies grill nicely. Just a pinch of salt and pepper enhances their natural flavors. Adding fresh basil leaves gives a fragrant lift. Finally, drizzle with balsamic glaze for a sweet finish. This panini is not only tasty but also packs nutrition. With about 500 calories, it offers 18 grams of protein. You’ll also get 40 grams of carbs and 30 grams of fats. This balance makes it a filling meal. For the full recipe, check out the Full Recipe link. Enjoy cooking and savoring this fresh delight! First, we need to grill the veggies. Start by preheating your grill pan or outdoor grill over medium heat. In a large bowl, toss together the sliced zucchini, red bell pepper, eggplant, and red onion with olive oil, salt, and pepper. This will coat the veggies and help them grill nicely. Next, place the vegetables on the grill. Cook them for about 4-5 minutes on each side. You want them to be tender and have nice grill marks. This step is key for flavor and looks. Once done, remove them from the grill and set them aside. To get perfect grill marks, make sure your grill is hot enough before adding the veggies. If the heat is too low, the veggies will steam instead of grill. Avoid moving the veggies too much while they cook. Let them sit for a bit to form those beautiful lines. Now, it’s time to layer the ingredients. Take two slices of ciabatta bread. On each slice, evenly layer your grilled vegetables. Next, tear the burrata cheese into pieces and distribute it over the vegetables. Burrata adds a creamy and rich flavor. Don’t forget to add a handful of fresh basil leaves on top of the cheese. This adds freshness and aroma. Finally, place the other two slices of ciabatta on top to close the sandwiches. Let’s grill the panini for that crispy exterior. Lightly brush the outside of the sandwiches with olive oil. This helps achieve that golden-brown color. Place the paninis on the grill or use a panini press. Cook for about 3-4 minutes on each side. Keep an eye on the timing. You want perfect doneness, so check for a crispy crust. Once they are done, remove them from the heat. Slice the panini in half and drizzle with balsamic glaze before serving. For more details, check out the Full Recipe. Enjoy your flavorful and fresh Grilled Veggie Burrata Panini! Selecting fresh burrata is key. Look for burrata with a smooth outer layer and creamy inside. It should feel soft and springy. If you find burrata made the same day, grab it! Freshness matters for taste. When picking seasonal veggies, choose bright, firm produce. For this panini, zucchini, bell peppers, eggplant, and red onion work well. Visit local farmers' markets for the best picks. Seasonal veggies taste better and add nutrition. For perfect grill marks, heat your grill to medium-high. This helps achieve those nice lines. Make sure to preheat for at least 10 minutes before grilling. Common mistakes include overcrowding the grill. Give your veggies space to breathe. If you pile too many on, they won’t grill evenly. Also, avoid moving them too much. Let them sit until they get those lovely marks. Pair your panini with sides like mixed greens or chips. A fresh salad adds crunch and balance. You can also serve it with a side of balsamic glaze for dipping. For beverages, try a light white wine or sparkling water. Both go well with the fresh flavors of the panini. If you want something non-alcoholic, a lemon spritzer is refreshing. Feeling inspired? Check the Full Recipe for more details! {{image_2}} You can switch out the veggies for other tasty options. Adding spinach or arugula gives a fresh crunch. Both greens add color and flavor without overpowering the dish. Feel free to try different cheeses too. Instead of burrata, you might enjoy creamy goat cheese or sharp feta. Each choice makes the panini unique. Want to kick up the taste? Adding pesto or sun-dried tomatoes brings a burst of flavor. Both ingredients add richness and a hint of sweetness. You can also spice things up with chili flakes. Just a pinch can create a nice heat that balances the creaminess of the cheese. If you need a gluten-free choice, don't worry! You can use gluten-free bread for the panini. Look for options like almond flour bread or rice flour bread that work well. Another fun idea is to wrap your fillings in lettuce leaves. This gives you a fresh and crunchy bite without the carbs. To keep your grilled veggie burrata panini fresh, wrap it in foil or plastic wrap. Store it in the fridge within two hours of cooking. This method locks in flavors and moisture. Your panini will last for 1-2 days in the refrigerator. After that, the bread may get too soggy. When it's time to enjoy leftovers, I suggest using a skillet. Heat it over medium heat, then place the panini in it. Cook for 3-4 minutes on each side. This method keeps the outside crispy while warming the inside. Avoid the microwave; it makes the bread soggy and chewy. Yes, you can freeze the panini! Wrap it tightly in plastic wrap and then in foil. This helps prevent freezer burn. You can store it in the freezer for up to 3 months. When ready to eat, let it thaw overnight in the fridge before reheating. This keeps the flavors intact. Burrata cheese is a fresh Italian cheese. It has a soft outer shell made of mozzarella. Inside, it has a creamy, rich center. This makes it different from regular mozzarella, which is firmer and less creamy. Burrata melts beautifully when warm, adding a luxurious touch to any dish. You can enjoy burrata on its own or in salads and sandwiches. Yes, you can use other types of bread for your panini. If you can't find ciabatta, look for these options: - Focaccia - Sourdough - Whole grain bread - Baguette These breads will give you a nice crunch and absorb flavors well. Each type will add its unique taste to your grilled veggie burrata panini. You can tell your panini is done by checking a few signs: - The bread should be golden brown. - You should see grill marks on both sides. - The cheese should be oozy and slightly melted. If you see all these signs, your panini is ready to enjoy! For the best results, keep an eye on it while grilling. This blog post covered a delicious grilled vegetable panini. You learned about key ingredients like zucchini, red bell pepper, and burrata cheese. I shared the step-by-step process for preparing, assembling, and grilling your panini. You also found tips on selecting fresh ingredients and serving suggestions. In closing, enjoy creating your own veggie panini. Customize it with variations to make it yours. Share it with friends for a perfect meal. Happy grilling!

Grilled Veggie Burrata Panini

Savor the flavors of summer with this delicious Grilled Veggie Burrata Panini! This easy recipe combines grilled zucchini, red bell pepper, eggplant, and creamy burrata cheese, all nestled between crispy ciabatta. Perfect for a quick lunch or a light dinner, it’s ready in just 30 minutes. Discover how to make this mouthwatering dish and impress your friends and family. Click to explore the full recipe and enjoy every bite!
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Ingredients
  

1 large zucchini, thinly sliced

1 red bell pepper, sliced into strips

1 small eggplant, thinly sliced

1/2 red onion, thinly sliced

2 tablespoons olive oil

Salt and pepper to taste

4 slices of ciabatta bread

8 ounces fresh burrata cheese

1 cup fresh basil leaves

Balsamic glaze for drizzling

Instructions
 

Preheat a grill pan or outdoor grill over medium heat.

    In a large bowl, toss the zucchini, bell pepper, eggplant, and red onion with olive oil, salt, and pepper.

      Place the vegetables on the grill and cook for about 4-5 minutes on each side, until tender and grill marks appear. Remove from the grill and set aside.

        Take two slices of ciabatta bread and layer the grilled vegetables evenly on top.

          Tear the burrata cheese into pieces and distribute it over the grilled vegetables.

            Add a handful of fresh basil leaves on top of the cheese.

              Place the other two slices of ciabatta bread on top to close the sandwiches.

                Lightly brush the outside of the sandwiches with olive oil.

                  Place the paninis on the grill pan or use a panini press and cook for about 3-4 minutes on each side or until golden brown and crispy.

                    Remove from heat, slice in half, and drizzle with balsamic glaze before serving.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2

                        - Presentation Tips: Serve the panini cut diagonally on a rustic wooden board with a side of mixed greens for a fresh touch. Garnish with additional basil leaves and a small bowl of balsamic glaze for dipping.