Summer Garden Party Grilled Vegetable and Burrata Panini

Steps

1. 1

   Make the basil pesto

   • In a food processor, combine the minced garlic, toasted pine nuts, grated Parmigiano-Reggiano, and fresh basil.
   • Pulse until coarsely combined.
   • With the machine running, slowly drizzle in 0.5 cup (120 ml) of olive oil until the pesto reaches a spreadable consistency.
   • Add the lemon juice and pulse briefly to blend.
   • Taste and season with salt and pepper.
   • Transfer to a bowl, cover, and refrigerate until ready to assemble.
   • (This can be made up to 1 day ahead.)

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   Ready when: Pesto is coarse-textured and spreadable, not pureed

   Tip: If pesto seems thick, add a tablespoon more olive oil; it should be loose enough to spread without dragging the bread

2. 2

   Prepare vegetables for grilling

   • Pat the zucchini and eggplant planks dry with paper towels.
   • Arrange them on a shallow baking dish or large plate.
   • Drizzle with 4 tablespoons (60 ml) of olive oil and toss gently to coat evenly.
   • Season generously with kosher salt and freshly ground black pepper on both sides.
   • Let sit at room temperature for 10 minutes so the salt draws out surface moisture, which helps them char better.

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   Ready when: Vegetables glisten lightly with oil and look evenly seasoned

   Tip: Don't skip the resting step—it prevents steaming instead of charring on the grill

3. 3

   Grill the zucchiniOven 450°F / 230°C

   • Heat your grill or grill pan to medium-high heat (around 450°F / 232°C).
   • Once hot, place the zucchini planks directly on the grill in a single layer.
   • Do not move them for 3–4 minutes until deep golden-brown char marks appear on the underside.
   • Flip and cook for another 2–3 minutes on the second side until tender and lightly charred.
   • Transfer to a plate and let cool slightly.
   • The zucchini should be soft enough to fold but still hold its shape.

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   Ready when: Deep char marks on both sides, tender when pierced with a fork

   Tip: Arrange zucchini perpendicular to grill grates to create distinctive crosshatch marks and prevent sticking

4. 4

   Grill the eggplant

   • Working in batches if needed, place the eggplant planks on the same hot grill.
   • Eggplant takes longer to soften than zucchini.
   • Cook for 4–5 minutes on the first side until charred and beginning to soften, then flip and cook for another 3–4 minutes on the second side until the flesh is creamy and very tender when pressed with a fork.
   • Transfer to the same plate as the zucchini.
   • Eggplant is done when it no longer has any firmness and easily folds.

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   Ready when: Charred on both sides, creamy and fully tender when pierced

   Tip: If eggplant seems to be charring too quickly, move it to a cooler part of the grill and increase cooking time slightly

5. 5

   Pat dry and cool vegetables

   • Once all vegetables are grilled and slightly cooled (about 3 minutes), use paper towels to gently blot away any excess moisture or oil from the zucchini and eggplant.
   • This prevents the assembled panini from becoming soggy.
   • The roasted red peppers are already drained; pat them dry as well.
   • Keep all vegetables on the same plate.

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   Ready when: Vegetables are no longer dripping or very moist

   Tip: Don't over-blot; you want a light coating of oil to remain for flavor

6. 6

   Assemble the panini

   • Split each ciabatta roll horizontally and lightly brush or rub the interior surfaces with olive oil.
   • Spread about 2–3 tablespoons (30–45 ml) of basil pesto on the bottom half of each roll.
   • Layer on some of the grilled zucchini and eggplant planks (fold them as needed to fit), then add a few roasted red pepper strips.
   • Top each with a portion of torn burrata (about 2 ounces / 55 grams per sandwich).
   • Close the roll with the top half.
   • At this point, the panini can sit assembled for up to 15 minutes before pressing and grilling.

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   Ready when: Panini are stacked and stable, all layers visible when cut

   Tip: Don't overstuff; a thin, flat sandwich presses better and cooks more evenly

7. 7

   Press and grill the paniniOven 425°F / 220°C

   • Heat a panini press to medium-high heat (around 425°F / 218°C), or heat a grill pan or cast-iron skillet over medium-high heat.
   • If using a press, place the assembled panini directly on the hot plates, close the lid, and press for 3–4 minutes until the bread is golden-brown and crispy and the cheese begins to soften and warm.
   • If using a grill pan or skillet, place the panini in the pan and top with another heavy pan or a press-like weight (a second skillet or baking sheet works).
   • Cook for 2–3 minutes on the first side until golden and crispy, flip, and cook for another 2 minutes on the second side.
   • Transfer to a cutting board.

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   Ready when: Bread is golden-brown and crispy, burrata is warm and slightly melted but still holds shape

   Tip: Don't over-press or cook too long or the burrata will leak out; you want it warm and creamy, not fully melted

8. 8

   Rest and serve

   • Let each panini rest on the cutting board for 2 minutes so the cheese firms up slightly and the bread isn't steaming hot (which would wilt the fresh flavors).
   • Cut each panini in half on the diagonal if desired.
   • Serve warm, with extra basil pesto on the side if your guests would like more.

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   Ready when: Panini no longer steaming, bread holds together when cut

   Tip: Use a serrated knife for cutting so you don't crush the crispy exterior