Grilled Vegetable and Mozzarella Panini

Pour the flour into a bowl and make a depression in the center. Crumble the yeast and dissolve it in 300 ml of warm water. Add honey to the depression. Gradually add flour from the edges until you form a liquid batter. Cover the bowl with a damp towel and let it rise in a warm place.

Add salted olive oil (3 tablespoons) to the dough and mix in a mixer with a special dough attachment for 5 minutes until the dough becomes glossy. Let it rise in a warm place for 45 minutes.

Peel the onion, eggplants, and zucchini, slice them into 1 cm thick rounds. Place them in a heat-resistant baking dish. Cut the pepper in half, remove the core, rinse and cut into quarters. Add to the dish.

Squeeze the garlic. Wash the thyme, dry it, and strip the leaves. Mix everything with the remaining olive oil, add to the vegetables, and let it infuse for 20 minutes.

Grill the vegetables in the oven at 220 °C on the 3rd level from the bottom for 15–20 minutes. Turn over once. Remove the skin from the pepper and mix the vegetables.

Knead the dough once more quickly and divide it into 10 parts. Roll each part into a 14×14 cm square. Arrange the vegetables on the front half of the square.

Drain the liquid from the mozzarella and cut it into 10 pieces. Place the cheese on the vegetables. Wrap with dough and secure well around the edges. Place the panini on a baking tray dusted with flour and leave for 15 minutes.

Dust the panini with flour and bake in the oven at 200 °C on the second level from the bottom for 15–18 minutes. Let it cool slightly.

For the pesto sauce: blend lovage leaves (0.5 bunch) and parsley (1 bunch) in a blender with 100 ml of olive oil, 1 tablespoon of grated Parmesan, and 1 tablespoon of roasted pine nuts. Serve panini with this sauce.