Bistro quality lunch, made at home: sumptuous Balsamic grilled vegetables, on crispy ciabatta toast topped with melted mozzarella.​ Don’t cut back on tatse with De Nigris Low Sugar Balsamic Vinegar.

Ingredients for 1 Person

  • 1 zucchini, sliced lengthwise​
  • 1 yellow squash, sliced lengthwise​
  • 1 red bell pepper, sliced​
  • 1 red onion, sliced​
  • ¼ cup De Nigris Low Sugar Balsamic Vinegar​
  • ¼ cup olive oil​
  • Salt and pepper, to taste​
  • 8 slices of ciabatta or sourdough bread​
  • 4 oz fresh mozzarella, sliced​
  • ¼ cup pesto​

For the recipe

In a large mixing bowl, combine zucchini, yellow squash, bell pepper, onion, De Nigris Low Sugar Balsamic Vinegar​, olive oil, salt, and pepper.​

Preheat a grill or grill pan to medium heat. Grill vegetables for 3-4 minutes per side, or until tender and slightly charred.​

To assemble panini: spread a layer of pesto on one side of each bread slice. Layer grilled vegetables and mozzarella on four bread slices, then top with the remaining bread slices.​

Pre-heat a panini press or large skillet. Cook the panini for 3-4 minutes per side, or until the bread is toasted and the cheese is melted. Serve immediately.