Summer Vegetable Panini With Lemon Aïoli and Mozzarella

Robby Melvin
Updated
Get the recipe for Summer Vegetable Panini With Lemon Aïoli and Mozzarella .

Ingredients

  • 2½ tablespoons olive oil, divided, plus more for the grill

  • 1 large zucchini, thinly sliced

  • 1 large yellow squash, thinly sliced

  • 1½ teaspoons kosher salt, divided

  • ½ teaspoon black pepper, divided

  • 1 large tomato, thinly sliced

  • Lemon Aïoli (see below)

  • 1 focaccia bread loaf, halved lengthwise

  • 3 (1-oz.) low-moisture mozzarella cheese slices

Nutrition

Calories 675calories

Fat 45g

Sat Fat 12g

Cholesterol 47mg

Sodium 1882mg

Protein 21g

Carbohydrate 48g

Sugar 6g

Fiber 4g

Iron 4mg

Calcium 310mg

Directions

  1. Preheat grill to low. Brush the grill grates with oil. Toss the zucchini and squash with 1 teaspoon of the salt, ¼ teaspoon of the pepper, and 2 tablespoons of the oil in a colander. Press to drain any moisture. Sprinkle the tomato with the remaining salt, pepper, and oil.

  2. Spread 4 tablespoons Lemon Aïoli on the cut sides of the bread halves. Place the mozzarella in a single layer on the bottom half. Layer the zucchini, squash, and tomato over the cheese. Cover with the top half of the bread and lightly press.

  3. Grill the sandwich, covered, until the cheese is melted, the filling is warm, and the bread is toasted, about 10 minutes, turning halfway through. Cut into quarters and serve.

Yields: Serves 4