Roasted Veggie Panini

🛒 Ingredients

• Ciabatta Roll 100 g · 270 kcal
• Red Bell Pepper 50 g · 15 kcal
• Zucchini 50 g · 8 kcal
• Red Onion 30 g · 12 kcal
• Eggplant 50 g · 12 kcal
• Olive Oil 10 g · 90 kcal
• Provolone Cheese 30 g · 100 kcal
• Balsamic Glaze 10 g · 20 kcal
• Garlic 5 g · 7 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Slice bell pepper, zucchini, eggplant, and red onion into thin strips. Mince garlic.
2. In a large bowl, toss the sliced vegetables with olive oil, minced garlic, salt, and pepper until evenly coated.
3. Spread the seasoned vegetables in a single layer on a baking sheet and roast for 15-20 minutes, or until tender and slightly caramelized. Let cool slightly.
4. Slice the ciabatta roll in half lengthwise. Layer the roasted vegetables on one half, then top with slices of provolone cheese.
5. Close the panini with the other half of the ciabatta. Place the panini in a preheated panini press or grill pan and cook for 3-5 minutes, until golden brown and the cheese is melted.
6. Remove the panini from the press, drizzle with balsamic glaze if desired, and serve immediately.