---

Charred veggies, creamy burrata, and golden, crispy bread—this is sandwich heaven!

This Grilled Veggie & Burrata Panini is what vegetarian dreams are made of! Picture this: smoky grilled zucchini, sweet bell peppers, and tender eggplant layered with luxuriously creamy burrata cheese. Add a generous swipe of pesto, a drizzle of balsamic glaze, and crisp, toasty bread, and you’ve got a panini that’s hearty, melty, and bursting with Mediterranean flavor.

Whether you’re making a casual lunch or an impressive vegetarian dinner, this recipe checks all the boxes—colorful, delicious, and easy to make.

---

Ingredients (Serves 2)

• 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 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)

Estimated Calories: 450–550 per sandwich

---

Instructions

1. Grill the Veggies

• Brush sliced zucchini, eggplant, and bell pepper with olive oil.
• Season with salt and pepper.
• Grill on a grill pan or outdoor grill over medium-high heat until nicely charred and tender—about 2–3 minutes per side.
• Set aside to cool slightly.

2. Assemble the Panini

• Spread pesto on one side of each bread slice.
• On two slices, layer the grilled veggies, torn burrata, and basil leaves (if using).
• Drizzle with balsamic glaze.
• Close the sandwiches with the remaining bread slices, pesto side down.

3. Grill the Panini

• Heat a panini press or skillet over medium heat.
• Place the sandwiches in the press (or skillet with a heavy pan pressed on top).
• Cook until the bread is golden and crisp, and the burrata is warm and gooey—about 3–5 minutes, flipping once if using a skillet.

4. Serve Warm

• Slice each panini in half, let that burrata ooze a little, and serve warm.
• Optional: Serve with a side salad or a handful of arugula tossed in lemon juice and olive oil for a fresh contrast.

---

Why You’ll Love It

• Vegetarian-friendly, but oh-so-indulgent.
• Burrata brings that next-level melt factor.
• Grilled veggies add smokiness, texture, and color.
• It’s the perfect mix of creamy, crispy, tangy, and fresh.

---

Make It Your Own

• Swap burrata for fresh mozzarella or goat cheese if preferred.
• Try sun-dried tomato pesto for a flavor twist.
• Add a layer of arugula or spinach for some greens.

---