Panini with grilled vegetables

Name: Panini with grilled vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 yellow pepper; 1 (approx. 125 g) small zucchini; 1 TABLESPOON Olive oil; 7-10 Tbsp salt, pepper; 80 g soft butter; 40 g Basil pesto (glass); 2 Tomatoes; 1 (125 g) scoop of mozzarella; 1/2 bunch Arugula; 4 Panini rolls (approx. 130 g each; or other flat rolls)

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 yellow pepper
1 (approx. 125 g) small zucchini
1 TABLESPOON Olive oil
7-10 Tbsp salt, pepper
80 g soft butter
40 g Basil pesto (glass)
2 Tomatoes
1 (125 g) scoop of mozzarella
1/2 bunch Arugula
4 Panini rolls (approx. 130 g each; or other flat rolls)

Directions

1
Cut out the stalk with the core from the pepper. Clean the zucchini and wash both. Cut the bell peppers into approx. 0.5 cm wide rings, the zucchini into approx. 0.8 cm wide slices. Mix vegetables with oil, some salt and pepper in a bowl.
2
Preheat a sandwich maker*. Grill the vegetables in portions on the hot plate of the sandwich maker (alternatively in a grill pan at high heat) for approx. 2 minutes on each side. Set aside.
3
Mix 60 g butter and pesto. Wash and slice the tomatoes. Drain the mozzarella, also cut into slices. Sort the rocket, wash and shake dry. Cut the bread roll open.
4
Spread all halves with pesto butter. Cover lower halves with grilled vegetables, mozzarella and tomato slices. Spread rocket salad on top. Season with salt and pepper if necessary. Place the upper halves of the rolls on top and press down gently.
5
Spread the panini surfaces with the rest of the butter. Fry in the hot sandwich maker at medium heat for about 5 minutes, pressing the lid down firmly.