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