Grilled Vegetable Panini Pesto (Printable)
Marinated grilled vegetables and basil pesto layered on crisp ciabatta with melted mozzarella for a flavorful meal.
# What You'll Need:
→ Vegetables
01 - 1 medium zucchini, sliced lengthwise
02 - 1 medium eggplant, sliced into 1/4-inch rounds
03 - 1 red bell pepper, seeded and cut into strips
04 - 1 yellow bell pepper, seeded and cut into strips
05 - 1 red onion, sliced into rings
06 - 2 tbsp olive oil
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Bread & Cheese
09 - 4 ciabatta rolls, halved
10 - 4 oz fresh mozzarella, sliced
→ Pesto
11 - 1/3 cup basil pesto
→ Optional Additions
12 - 1 cup baby spinach leaves
13 - 1 tbsp balsamic glaze
# How-to Steps:
01 - Preheat a grill pan or outdoor grill to medium-high heat.
02 - In a large bowl, toss zucchini, eggplant, bell peppers, and onion with olive oil, salt, and black pepper until evenly coated.
03 - Grill the vegetables for 3 to 4 minutes per side, turning occasionally, until tender and lightly charred.
04 - Spread a generous layer of pesto on the cut sides of each ciabatta roll. Layer grilled vegetables, mozzarella, and optional baby spinach on the bottom halves. Drizzle with balsamic glaze if desired.
05 - Top with the remaining ciabatta halves, place sandwiches on a preheated panini press or grill pan, and press for 3 to 5 minutes until bread is golden and cheese melts.
06 - Slice sandwiches in half and serve warm.
# Expert Pointers:
01 -
- This panini feels like a secret handshake among vegetarians and food lovers alike because it's bursting with fresh, grilled veggies and creamy pesto that you might not expect to work so well together
- It became a favorite because it's easy, quick, and perfect for a casual lunch or a light dinner that impresses
02 -
- Grilling the vegetables perfectly is the key to flavor and texture; overcooking can turn them mushy, undercooking leaves them tough
- Using fresh pesto or making your own elevates the sandwich from good to unforgettable
03 -
- Pressing the panini firmly ensures the cheese melts evenly and the bread crisps up without becoming soggy
- Brush some olive oil on the bread edges before grilling for an extra golden crust