Deli Style Panini

• Prepare aubergine by cutting into 1½ cm slices then cube.
• Cube the courgette and slice the yellow pepper and half the tomatoes.
• Heat 1 tbsp olive oil in a frying pan, add the aubergine, courgette and pepper and fry for 8-10 minutes, until tinged with brown, adding the tomatoes in the last couple of minutes, then drizzle over the balsamic vinegar.
• Meanwhile preheat the grill. Place the cut paninis on the grill rack cooked side up and toast until just tinged with brown, remove.
• Drizzle the remaining olive oil onto the cut side of the panini.
• Place vegetables on top of the untoasted panini base and top with the sliced mozzarella, place back on the grill along with the up turned tops.
• Grill until the top is toasted and the mozzarella is just melting. Finish with a few torn leaves of basil and a good twist of cracked black pepper.
   

A serving of this recipe is suitable for a low FODMAP diet. The Schär product* used in this recipe is certified as low in FODMAPs under the Monash University Certification Programme.

*Monash University Low FODMAP Certified trademarks used under licence in the United Kingdom by Dr Schär. One serve of this product can assist with following the Monash University Low FODMAP diet™. A strict low FODMAP diet should not be commenced without supervision from a healthcare professional.