Easy Vegetable Paninis
Transform your lunch routine with these Easy Vegetable Paninis, a colorful and wholesome twist on a classic sandwich! Packed with tender grilled zucchini, sweet red bell peppers, savory red onion, and nutrient-rich baby spinach, these paninis strike the perfect balance between health and indulgence. Mozzarella cheese melts beautifully between golden, crisp slices of ciabatta bread, while a touch of balsamic vinegar and Italian seasoning elevate the flavors to gourmet heights. Ready in just 25 minutes, this quick vegetarian recipe is ideal for busy weekdays or a casual weekend meal. Serve warm for a satisfying meal that’s brimming with freshness and irresistible flavor!
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Recipe Information
Ingredients
- 4 pieces Ciabatta bread or sandwich rolls
- 1 medium Zucchini
- 1 large Red bell pepper
- 1 small Red onion
- 2 cups Baby spinach
- 1 cup Mozzarella cheese
- 2 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Butter
Instructions
Begin by prepping the vegetables. Slice the zucchini and red bell pepper lengthwise into thin strips. Cut the red onion into thin rings.
In a large bowl, toss the sliced vegetables with olive oil, balsamic vinegar, dried Italian seasoning, salt, and black pepper until evenly coated.
Heat a grill pan or skillet over medium heat. Once hot, add the vegetables and cook for 3-4 minutes per side, or until they are tender and slightly charred. Remove from the heat and set aside.
Slice the ciabatta bread or sandwich rolls in half horizontally. Spread butter thinly on the outer side of each bread slice.
Layer the grilled vegetables evenly onto the bottom halves of the bread. Add a handful of baby spinach and a generous sprinkle of mozzarella cheese on top of the vegetables.
Place the top halves of the bread over the fillings, pressing gently to secure.
Heat a panini press, grill pan, or skillet over medium heat. Place the paninis butter-side-down onto the hot surface. If you’re not using a panini press, use another skillet or a heavy object to press down the sandwiches.
Cook the paninis for about 3-4 minutes per side, or until the bread is golden brown and crispy, and the cheese is melted.
Remove the paninis from the heat and allow them to cool for 1-2 minutes. Slice each sandwich in half and serve warm.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 5840 mg | 254% | |
| Total Carbohydrate | 224.6 g | 82% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 32.2 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1006 mg | 77% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1411 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
