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Grilled Veggie Panini

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A flavorful and healthy grilled veggie panini packed with roasted vegetables, melted cheese, and a crispy crust—perfect for lunch or a light dinner.

Ingredients

Scale
  • 1 zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small eggplant, sliced
  • 1 red onion, sliced
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 4 slices of sourdough or ciabatta bread
  • 4 tbsp pesto sauce
  • 4 slices mozzarella or provolone cheese
  • Butter, for grilling

Instructions

  1. Preheat a grill or grill pan over medium-high heat.
  2. Toss zucchini, peppers, eggplant, and onion with olive oil, salt, and pepper.
  3. Grill the vegetables for 4–5 minutes per side until tender and slightly charred.
  4. Spread pesto on one side of each bread slice.
  5. Layer grilled vegetables and cheese between two slices of bread, pesto sides in.
  6. Butter the outside of each sandwich lightly.
  7. Grill the sandwich on a panini press or skillet for 3–5 minutes until golden brown and cheese is melted.
  8. Slice and serve warm.

Notes

  • You can substitute pesto with hummus or sun-dried tomato spread for variation.
  • Use gluten-free bread for a gluten-free option.
  • Add fresh basil or arugula for extra freshness.

Nutrition

Keywords: Grilled Veggie Panini, vegetarian sandwich, grilled vegetables, panini recipe, healthy lunch

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