Grilled Vegetable Panini Hummus (Print)
A satisfying panini featuring smoky grilled vegetables, creamy hummus, and fresh herbs on crisp ciabatta bread.
# What You Need:
→ Vegetables
01 - 1 medium zucchini, sliced lengthwise
02 - 1 red bell pepper, seeded and sliced into strips
03 - 1 small eggplant, sliced into 1/2-inch rounds
04 - 1 red onion, sliced into thick rings
05 - 2 tablespoons olive oil
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Panini
08 - 4 ciabatta rolls, halved
09 - 1 cup hummus
10 - 1 cup baby spinach leaves
11 - 1/4 cup fresh basil leaves
→ Optional Extras
12 - 1 tablespoon balsamic glaze
13 - 1/2 cup crumbled feta cheese (omit for vegan)
# How to Make:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Brush zucchini, bell pepper, eggplant, and red onion slices with olive oil. Season with salt and black pepper.
03 - Grill vegetables for 3 to 4 minutes per side until tender and lightly charred. Remove and set aside.
04 - Lightly toast the ciabatta rolls on the grill until golden, if desired.
05 - Spread a generous layer of hummus on the bottom halves of the rolls. Layer grilled vegetables evenly over the hummus. Top with spinach and basil. Add balsamic glaze and feta cheese if using.
06 - Close sandwiches with top halves and place in a panini press or grill pan. Press and cook for 2 to 3 minutes until bread is crisp and fillings warm.
07 - Slice sandwiches and serve immediately.
# Expert Advice:
01 -
- The vegetables get smoky and tender while the hummus keeps everything creamy without any dairy weighing it down.
- You can make it in 30 minutes flat, and it actually tastes better than anything you'd wait in line for at a café.
- It's flexible enough to work with whatever produce is fresh right now, so it never gets boring.
02 -
- Don't move the vegetables too early on the grill—give them time to develop char before flipping, or they'll steam instead of caramelize.
- The hummus is doing more work than you think; it's not just a spread, it's what prevents the vegetables from making your bread soggy and what ties all the flavors together.
03 -
- Slice your vegetables on the thicker side; thinner slices cook too fast and fall apart before they char properly.
- Keep the panini press or skillet at medium, not high—the gentle heat gives you crispy bread without burnt exteriors and cold centers.