Panini with grilled vegetables and mozzarella cheese
8 servings
30 minutes
Grilled vegetable and mozzarella cheese panini is a gastronomic journey to the heart of European cuisine. This aromatic sandwich, reminiscent of traditional Italian panini, combines crispy dough with juicy vegetables and tender mozzarella. The light sweetness of honey in the dough highlights the natural depth of flavor from roasted eggplant, zucchini, and sweet pepper, while thyme and garlic add expressive spicy notes to the dish. Baked to a golden crust, these paninis are perfect for both lunch and an exquisite dinner, especially with a glass of white wine. Serving with pesto sauce enhances the Mediterranean character of the dish, turning it into a true culinary delight.
1
Pour 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 until a liquid batter forms. 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 shiny. Then let the dough rise again in a warm place for 45 minutes.
- Wheat flour: 500 g
- Honey: 1 tablespoon
- Fresh yeast: 0.5 piece
- Sea salt: 1 tablespoon
- Olive oil: 125 ml
2
Peel the onion, eggplant, and zucchini, and slice them into 1 cm thick rounds. Place them in a heatproof dish. Cut the pepper in half, remove the seeds, wash it, cut it into quarters, and add it to the dish. Squeeze the garlic. Wash the thyme, dry it, and pluck the leaves. Mix everything with the remaining olive oil, add to the vegetables, and let it sit for 20 minutes.
- White onion: 1 head
- Eggplants: 1 piece
- Zucchini: 2 pieces
- Red sweet pepper: 2 pieces
- Garlic: 1 clove
- Fresh thyme: 0.5 bunch
- Freshly ground black pepper: to taste
- Olive oil: 125 ml
3
Grill vegetables in the oven at 220 degrees (large grill) on the 3rd level from the bottom for 15-20 minutes. Turn once. Remove the skin from the pepper. Stir the vegetables.
4
Knead the dough quickly again and divide it into 10 parts. 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 the vegetables. Wrap it with dough and secure the edges well. Place the paninis on a floured baking tray and let them rest for 15 minutes.
- Mozzarella cheese: 250 g
5
Dust the panini with flour and bake in the oven at 200 degrees (Convection with steam with 1 automatic steam burst) on the second level from the bottom for 15-18 minutes. Let cool slightly and serve with pesto sauce.
- Wheat flour: 500 g