Vegetable Grilled Panini (Printable)
Crispy grilled sandwich with assorted vegetables, melted cheese, and pesto for a light, satisfying meal.
# What You'll Need:
→ Vegetables
01 - 1 small zucchini, sliced lengthwise
02 - 1 small red bell pepper, seeded and sliced
03 - 1 small red onion, thinly sliced
04 - 1 small eggplant, sliced
05 - 1 tablespoon olive oil
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
→ Bread and Cheese
08 - 2 ciabatta rolls
09 - 4 slices mozzarella cheese (approximately 2.8 oz)
10 - 2 tablespoons pesto (store-bought or homemade)
11 - 1 small tomato, sliced
# How-to Steps:
01 - Heat a grill pan or skillet over medium-high heat until hot.
02 - Toss zucchini, bell pepper, red onion, and eggplant with olive oil, salt, and pepper to coat evenly.
03 - Cook vegetables on the grill pan for 2 to 3 minutes per side until tender and lightly charred. Remove and set aside.
04 - Slice ciabatta rolls in half and spread 1 tablespoon pesto on the bottom half of each.
05 - Arrange grilled vegetables, mozzarella slices, and tomato slices on the pesto-coated bread halves. Cover with the top halves of the rolls.
06 - Place assembled paninis in a preheated panini press or grill pan. Press and cook for 3 to 4 minutes until the bread is golden and cheese has melted.
07 - Remove paninis from heat, cut in half, and serve warm.
# Expert Pointers:
01 -
- It comes together in under 30 minutes, making it perfect for those days when you want something homemade without the fuss
- The contrast between the crispy, golden bread and the tender, smoky vegetables creates a satisfying bite every single time
- It's naturally vegetarian but so hearty and flavor-packed that no one will miss the meat
02 -
- Don't overcrowd the grill pan when you're cooking vegetables. They need space around them to develop those beautiful char marks. If your pan feels crowded, work in batches. It takes an extra minute or two, but the flavor payoff is absolutely worth it
- The cheese needs to be the star of the show, so don't skimp on it. Those four slices matter because they create a creamy binding agent that holds everything together. Plus, there's something deeply satisfying about that first bite where the cheese stretches
03 -
- Grill your vegetables ahead of time if you're preparing for guests. They taste just as good at room temperature, and you'll have one less thing to manage when you're assembling and pressing the paninis
- The secret to cheese that melts perfectly instead of turning into an oily puddle is using room-temperature cheese. Take it out of the fridge about 15 minutes before you assemble your paninis