The Garden Patch Panini Recipe

Slice and trim vegetables

Trim ends of the zucchini and eggplant. Slice zucchini lengthwise into 1/4-inch strips (about 6–8 slices). Slice the half eggplant into 1/4-inch rounds or lengthwise strips. Cut the tomato into 1/4-inch slices. Clean and slice mushrooms. If broccoli florets are large, cut into bite-sized florets.

Make marinade

In a shallow dish or bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, minced garlic, dried oregano, salt, black pepper, and red pepper flakes. Reserve 1 tablespoon olive oil for mushrooms separately.

Marinate vegetables

Place zucchini, eggplant, broccoli florets and tomato slices in the marinade, turning to coat. Let sit 10–15 minutes at room temperature to absorb flavor. Keep mushrooms separate and toss them in the reserved 1 tablespoon olive oil with a pinch of salt and pepper.

Preheat a grill pan, cast-iron skillet or outdoor grill to medium-high (about 400°F / 200°C). Brush grill grates or pan lightly with oil to prevent sticking.

Grill zucchini and eggplant slices 2–3 minutes per side until tender and charred. Grill tomato slices 1–2 minutes per side just to warm and get light grill marks (they will be soft). Grill broccoli florets 3–4 minutes, turning to get charred bits but still slightly firm. Sauté or grill mushrooms in a small skillet or on the grill 3–4 minutes until golden and any released moisture evaporates.

Remove all grilled vegetables to a plate and let cool slightly for 2–3 minutes.

Slice the ciabatta or sourdough loaf into sandwich-sized pieces (2 halves per sandwich). Optionally remove some interior crumb to reduce bulk and help pressing.

Spread a thin layer of the remaining olive oil (or a light smear of butter) on the cut faces of the bread. On the bottom half, layer: a few basil leaves (if using), a layer of mozzarella slices (cover evenly), a portion of grilled zucchini and eggplant, grilled mushrooms, broccoli florets (spread evenly), roasted red pepper slices, and top with tomato slices. Finish with remaining mozzarella slices if desired, then place top half of bread over filling.

Brush the exterior of the assembled sandwiches with softened butter (about 1 teaspoon per side) to encourage browning.

Preheat a panini press, or heat the grill pan or skillet over medium heat. If using a skillet, place a heavy skillet or foil-wrapped brick on top of the sandwich to press it.

Place panini in press or skillet. Grill 3–5 minutes in a panini press until bread is golden brown and cheese is melted. If using skillet with weight, cook 3–4 minutes per side, checking to prevent burning and pressing gently so ingredients warm and cheese melts.

Remove panini from heat, let rest 1 minute, then slice in half on the diagonal. Serve immediately.