Panini with Grilled Vegetables and Mozzarella Cheese

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Panini are best served with lovage pesto: blend the leaves of 0.5 bunches of lovage and 1 bunch of parsley with 100 ml of olive oil, 1 tablespoon of grated Parmesan, and 1 tablespoon of toasted pine nuts.

Ingredients

Wheat Flour - 17.6 oz
Honey - 1 tablespoon
Ocean salt - 1 tablespoon
Dry yeast - ½ piece
Olive Oil - 4 fl oz
Spanish onions - 1 head
Eggplants - 1 piece
Courgette - 2 pieces
Orange Bell Peppers - 2 pieces
Garlic - 1 clove
Thyme - ½ bunch
Ground Black Pepper - to taste
Melted Cheese - 8.8 oz

Step by Step guide

Step 1

Pour the flour into a bowl and make a well in the center. Crumble the yeast and dissolve it in 300 ml of warm water. Add honey to the well. Gradually add flour from the edges to form a liquid batter. Cover the bowl with a damp cloth and let it rise in a warm place. Add salted olive oil (3 tablespoons) to the dough and mix with a dough hook in a mixer for 5 minutes until the dough becomes shiny. Then let the dough rise again in a warm place for 45 minutes.

Step 2

Peel the onion, eggplant, and zucchini, and slice them into 1 cm thick rounds. Place them in a heatproof dish. Cut the bell pepper in half, remove the seeds, wash it, cut it into quarters, and add it to the dish. Squeeze the garlic. Wash and dry the thyme, and remove the leaves. Mix everything with the remaining olive oil, add to the vegetables, and let it marinate for 20 minutes.

Step 3

Grill the vegetables in the oven at 428°F (High Grill) on the third rack from the bottom for 15–20 minutes. Turn once. Remove the skin from the bell pepper. Toss the vegetables.

Step 4

Quickly knead the dough again and divide it into 10 pieces. Roll it out into 14x14 cm squares. Place the vegetables on the front half. Drain the liquid from the mozzarella cheese and cut it into 10 pieces. Place it on top of the vegetables. Wrap it with the dough and seal the edges well. Place the panini on a floured baking tray and let them rest for 15 minutes.

Step 5

Dust the panini with flour and bake in the oven at 392°F (Convection with steam with 1 automatic steam burst) on the second rack from the bottom for 15–18 minutes. Let them cool slightly and serve with pesto sauce.