Grilled Vegetable Panini
Sink your teeth into the ultimate Grilled Vegetable Panini, a hearty and flavor-packed sandwich that's perfect for lunch or a light dinner. This recipe features a medley of smoky grilled vegetables—sweet red bell peppers, tender zucchini, and luscious eggplant—seasoned with olive oil, Italian seasoning, and a pinch of salt and pepper. Nestled between slices of crispy ciabatta bread, the veggies are paired with creamy mozzarella cheese, fragrant fresh basil leaves, and a drizzle of tangy balsamic glaze for an irresistible combination of flavors and textures. Quickly pressed to perfection in a panini press or skillet, this sandwich is a satisfying vegetarian delight that comes together in just 30 minutes. Serve it alongside a fresh salad or a warm bowl of soup for a meal that’s both nourishing and indulgent. Perfect for sandwich lovers and fans of Mediterranean-inspired cuisine, this Grilled Vegetable Panini is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 large Red bell pepper
- 1 medium Zucchini
- 1 small Eggplant
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Italian seasoning
- 4 slices Ciabatta bread
- 4 slices Mozzarella cheese
- 2 teaspoons Balsamic glaze
- 6 leaves Fresh basil leaves
Instructions
Preheat a grill pan or outdoor grill over medium heat.
Slice the red bell pepper into wide strips, the zucchini into long thin slices, and the eggplant into 1/4-inch thick rounds.
In a bowl, toss the vegetables with olive oil, salt, black pepper, and Italian seasoning until evenly coated.
Grill the vegetables for 2-3 minutes on each side until tender and slightly charred. Remove from heat and set aside.
Take two slices of ciabatta bread. On one slice, layer grilled vegetables, 2 slices of fresh mozzarella cheese, a drizzle of balsamic glaze, and fresh basil leaves. Top with another slice of bread.
Repeat the assembly with the remaining bread and ingredients to make the second panini.
Preheat a panini press or a large skillet. If using a skillet, place a heavy pan or foil-wrapped brick on top of the panini to press it down.
Cook the panini for 3-4 minutes in a panini press or 2-3 minutes per side in the skillet, until the bread is golden brown and the cheese is melted.
Remove panini from heat, cut in half, and serve immediately.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 5496 mg | 239% | |
| Total Carbohydrate | 179.5 g | 65% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 38.7 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 876 mg | 67% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1676 mg | 36% | |
*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.
