Vegetable and Mozzarella Paninis
Nutritional values
(Percentage of daily recommendation)
| Calorie | 257 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 12 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 380 mg | (10 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 500 grams Pastry flour
- 20 grams fresh Yeast
- 1 tsp salt
- 1 tsp sugar
- 4 Tbsps olive oil
- For the filling
- 2 Eggplant
- 2 Zucchini
- 2 onions
- 2 garlic cloves
- 2 Red Bell pepper
- 250 grams Mozzarella
- 1 tsp thyme
- 1 bunch Basil (chopped)
- olive oil
- salt
- freshly ground peppers
- Pastry flour (for the work surface)
Preparation steps
For the dough: Add the flour to a bowl. Form a well in the middle and crumble the yeast into the well. Stir in 3 tablespoons warm water and sugar, cover and let rise for about 30 minutes. Then add about 300 ml (approximately 1 1/4 cup) of warm water, salt and olive oil and knead to a smooth dough, until it is loose from the rim of the bowl. Cover and let rise in a warm place for an additional 30 minutes.
For the filling: Rinse the eggplants, zucchinis and red bell peppers, cut the eggplants and zucchinis into slices, quarter the bell peppers and remove the seeds and ribs. Peel the onion and cut into strips. Lay everything on a baking sheet that has been brushed with olive oil. Peel garlic cloves, mix with 4-5 tablespoons of olive oil, season with salt and pepper and brush the vegetables with half of the garlic oil mixture. Roast vegetables under the broiler until golden brown, watching carefully, then turn the vegetables, brush with the remaining garlic oil and roast the other side until golden brown, watching carefully. Remove from oven and let cool. Then mix with the thyme, basil and the diced mozzarella and season with salt and pepper.
Knead the dough on a floured work surface and divide into 12 pieces. Roll each dough piece into a rectangle of about 15 x 12 cm (approximately 5 x 6 inches) and spread the roasted vegetables into the center of each. Fold up and press the edges together well. Place on a baking sheet lined with parchment paper and again let rise for about 15 minutes. Then bake in a preheated oven at 200°C (approximately 390°F) for about 15-20 minutes. Place a fireproof bowl filled with water in the oven with the paninis. Then take the paninis from the oven, allow to cool slightly and serve.
