Grilled Veggie & Burrata Panini

Grilled Veggie & Burrata Panini

**Ingredients:
– 1 zucchini, sliced lengthwise
– 1 red bell pepper, seeded and cut into strips
– 1 small eggplant, sliced into rounds
– Olive oil, for brushing
– Salt & pepper, to taste
– 4 slices of rustic or sourdough bread
– 1 ball burrata cheese, torn into pieces
– 2 tbsp pesto (store-bought or homemade)
– Balsamic glaze, for drizzling
– Fresh basil leaves (optional)

**Directions
1. Grill the Veggies:
– Brush zucchini, bell pepper, and eggplant slices with olive oil.
– Season with salt and pepper.
– Grill on a grill pan or outdoor grill over medium-high heat until tender and lightly charred (about 2–3 minutes per side). Set aside.

2. Assemble the Panini:
– Spread pesto on one side of each bread slice.
– Layer grilled veggies, torn burrata, and basil (if using) on two slices.
– Drizzle with balsamic glaze.
– Top with the other bread slices, pesto side down.

3. Grill the Sandwiches:
– Heat a panini press or skillet.
– Cook sandwiches until golden brown and crispy on the outside, and the burrata is warm and gooey inside (about 3–5 minutes).
– If using a skillet, press down with a heavy pan and flip halfway through.

4. Serve:
– Slice in half, serve warm, and enjoy that burrata melt!
**Servings: 2
**Estimated Calories: ~450–550 per sandwich

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