You are here: Home » Recipes » Fresh Summer Panini Fresh Summer Panini Recipe by Relish Yield 4 servings You can use any kind of summer vegetables you like in this fresh grilled sandwich. Mark Boughton/styling: Teresa Blackburn PrintEmail Ingredients Marinated Olives:1 (6-ounce) can ripe olives, whole1 tablespoon olive oil1 garlic clove, crushed1 1/2 tablespoons balsamic vinegar1/4 teaspoon red pepper flakesFlatbread:4 cups (32-ounces) warm water2 tablespoons granulated sugar2 packages or 1 scant tablespoon active dry yeast10 cups all-purpose flour, plus extra for flouring work surface2 tablespoons saltVegetables:2 medium zucchini, cut lengthwise into 1/4-inch slices3 green, red or yellow bell pepper, seeded and cut into large chunks1 red onion, sliced 1/4-inch thick Instructions To prepare olives, combine all ingredients in a small bowl. Let stand at room temperature until ready to use in panini. To prepare flatbread, combine all ingredients in a large bowl. Mix until dry ingredients are incorporated. Cover with a damp towel and set aside 2 hours. If you’re making the dough to use later, remove the damp towel, lightly flour the surface of the dough and push it down with your hands, deflating the mix back to near its original volume. Seal container with a lid and store in your refrigerator up to 2 weeks. When you’re ready to use the dough, heat grill. Lightly flour your hands, work surface and rolling pin. Pinch 4 (2- to 3-inch) balls of dough from the mix. Replace the lid and return the rest to the fridge. Place 1 dough ball on the work surface and pat into a flat disk. Use a rolling pin to roll to desired thickness and set aside on floured parchment or wax paper. Repeat with remaining dough balls. Use a pizza peel or flat cookie sheet to transfer the rounds to the grill. Cook 3 to 5 minutes, flip dough halfway through the cooking time, until the dough is cooked through and bubbly. To prepare vegetables, place all vegetables in a large bowl. Toss with oil, salt and pepper. Place vegetables on grill grate and cook 3 to 5 minutes, flipping halfway through the cooking time, until vegetables are tender and slightly charred. To assemble panini, olives and vegetables on top. Fold over bread and grill until thoroughly heated.