Vegetable Grilled Panini (Print)
A warm, crispy panini packed with grilled vegetables, cheese, and pesto for a satisfying lunch or snack.
# What You 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 and freshly ground black pepper, to taste
→ Bread and Cheese
07 - 2 ciabatta rolls or 4 slices rustic Italian bread
08 - 4 slices mozzarella cheese (approximately 2.8 oz / 80 g)
09 - 2 tablespoons pesto (store-bought or homemade)
10 - 1 small tomato, sliced
# How to Make:
01 - Preheat a grill pan or skillet over medium-high heat.
02 - Toss zucchini, red bell pepper, red onion, and eggplant with olive oil, salt, and pepper until evenly coated.
03 - Grill the vegetables for 2 to 3 minutes per side until tender and lightly charred. Set aside.
04 - Slice ciabatta rolls in half and spread 1 tablespoon of pesto on the bottom half of each roll.
05 - Layer grilled vegetables, mozzarella slices, and tomato on each roll. Cover with the top half of the bread.
06 - Place assembled sandwiches in a preheated panini press or grill pan. Press and cook for 3 to 4 minutes until the bread is golden brown and the cheese is melted.
07 - Remove from heat, cut each sandwich in half, and serve warm.
# Expert Advice:
01 -
- The vegetables get this incredible smoky char that transforms them from ordinary to extraordinary—it's like discovering a secret ingredient you didn't know you needed
- It comes together in just 25 minutes, which means you can satisfy a real craving without spending your whole afternoon in the kitchen
- There's something deeply satisfying about pressing a panini and watching the cheese ooze out slightly from the sides, creating this crispy, melty masterpiece
02 -
- Don't skip the pressing step—that's what transforms this from a warm sandwich into a proper panini. The heat melds everything together and creates that crispy-on-the-outside, melty-on-the-inside texture that makes it worth making
- Slice your vegetables consistently. Thick pieces won't char properly, and thin pieces turn to mush. Aim for about a quarter-inch thickness—it's the sweet spot I've learned through trial and error
- If your bread is too soft, it'll compress into nothing under the press. A day-old ciabatta is actually better than fresh here. This was a game-changer for me
03 -
- Invest in a good panini press if you find yourself making these regularly—it's one of those kitchen tools that pays for itself in happiness. But honestly, a heavy skillet pressed down with another skillet works just fine
- The secret no one tells you: slightly undercooking the vegetables means they stay firmer and don't turn mushy inside the panini. You want them tender, not soft