Grilled Vegetable Panini with Basil Pesto
Savor the flavors of summer with this Grilled Vegetable Panini with Basil Pesto, a vibrant and satisfying vegetarian delight! Packed with charred zucchini, eggplant, and roasted red bell peppers, this sandwich offers a medley of smoky and sweet flavors layered perfectly with creamy fresh mozzarella, zesty basil pesto, and crisp baby spinach. Nestled between toasted ciabatta rolls, this panini strikes the perfect balance of crunch and gooey melted cheese. Whether prepared on a panini press or a simple grill pan, this quick and easy recipe is ready in just 30 minutes. Perfect for a light lunch or casual dinner, this panini is a healthy, flavor-packed meal that will impress any crowd.
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 large Red bell pepper
- 1 small Eggplant
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Ciabatta rolls
- 8 slices Fresh mozzarella cheese
- 0.5 cup Basil pesto
- 1 cup Baby spinach
Instructions
Preheat a grill pan or outdoor grill over medium-high heat.
Slice the zucchini and eggplant into thin rounds, about 1/4-inch thick. Cut the red bell pepper into large flat pieces by removing the stem, seeds, and membranes.
In a large bowl, toss the zucchini, eggplant, and bell pepper pieces with olive oil, salt, and black pepper until evenly coated.
Grill the vegetables for 3-4 minutes on each side until tender and lightly charred. Remove from the grill and set aside.
Slice the ciabatta rolls in half horizontally. Spread a generous layer of basil pesto on the cut side of each roll.
Layer the grilled vegetables, fresh mozzarella slices, and baby spinach onto the bottom half of each roll. Place the top halves of the rolls back on to form sandwiches.
Heat a panini press or grill pan over medium heat. If using a grill pan, weigh the sandwiches down with a heavy skillet or press.
Cook each panini for 3-4 minutes on each side (or until the mozzarella is melted and the bread is crispy and golden).
Remove the panini from the grill or press, slice each sandwich in half, and serve warm.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 7008 mg | 305% | |
| Total Carbohydrate | 205.8 g | 75% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 40.1 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 617 mg | 47% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2395 mg | 51% | |
*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.
