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    You are in: Home / Recipes / Roasted Vegetable and Mozzarella Panini Recipe
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    Roasted Vegetable and Mozzarella Panini

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    AnnieLynne's Note:

    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!

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    Ingredients:

    Serves: 4

    Yield:

    sandwic ...

    Units: US | Metric

    Directions:

    1. 1
      Whisk vinegar, oil, salt and pepper in a bowl.
    2. 2
      Coat a baking sheet with cooking spray; place vegetables in 1 layer on sheet.
    3. 3
      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.
    4. 4
      Lightly brush 4 bottom slices of ciabatta with remaining vinegar mixture; pile veggies, cheese and basil on each of the slices.
    5. 5
      Close sandwiches; spray both sides with cooking spray.
    6. 6
      Heat a medium nonstick skillet over medium-high heat; add sandwiches. Place a second skillet on top of sandwiches and press down.
    7. 7
      Cook 4 minutes, flipping once.
    8. 8
      Serve.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Vegetable and Mozzarella Panini

    Serving Size: 1 (254 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 78.7
     
    Calories from Fat 34
    43%
    Total Fat 3.8 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 299.0 mg
    12%
    Total Carbohydrate 11.3 g
    3%
    Dietary Fiber 5.8 g
    23%
    Sugars 5.3 g
    21%
    Protein 2.3 g
    4%

    The following items or measurements are not included:

    ciabatta

    reduced-fat mozzarella cheese

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