This grilled zucchini goat cheese pesto panini is drizzled with a balsamic reduction. It’s got all the flavors of Italy in a quick lunch.
…with a balsamic reduction. Sorry, couldn’t leave that part out but the title was getting a bit ridic. I hate when recipe (granted this is a panini and it feels weird to call it a “recipe”) titles pretty much list out every ingredient in them but if I called this a “grilled zucchini panini” would you want to read on? Eh, probably not. Throw the words goat cheese, pesto and balsamic reduction in there though and I go all Pavlov and start salivating upon just reading so I’m hoping you do too and the long title is worth it.
I want to talk about how insanely delicious this combination of tart goat cheese and sun dried tomato basil pesto is with perfect summer squash and tomatoes but really, I just booked flights and hotels to Italy for September and I can’t focus. Can we please just fast forward 9 weeks instead to when my schedule for the next 13 days will look like wine, gelato, pasta, gelato, Italian men, gelato, seeing family who I can’t communicate with and oh, gelato?
I guess this post is kind of appropriate considering it’s pretty “Italian” flavored (and colored!) but as delicious as this sandwich was the other day, I guarantee the basil, tomatoes and zucchini are going to taste 10 thousand times better in Italy. Cannot.wait.
Have you ever reduced balsamic vinegar? If not, you are seriously missing out. I have a love affair with the stuff that dates back to childhood dinners and me drinking the salad bowl to finish all of the vinegar at the bottom. I don’t know how it’s possible for vinegar to be sweet and yet so tart at the same time but somehow balsamic accomplishes that.
Reduce it to a thick, syrupy glaze and it just gets better.
Combine it with creamy goat cheese, roasted vegetables and a fresh made pesto, omg I’ve died and gone to Italy this is my idea of heaven.
As long as there’s gelato there too for dessert.
For the Pesto
For the Panini