Grilled Veggie Panini
Savor the vibrant flavors of summer with this Grilled Veggie Panini, a deliciously healthy twist on a classic sandwich. Packed with smoky grilled zucchini, eggplant, and red bell peppers, this panini layers fresh spinach, creamy mozzarella, and a generous spread of rich pesto on crispy, golden ciabatta bread. Perfectly pressed to meld all the flavors together, this recipe delivers a satisfying balance of textures and tastes in every bite. With just 15 minutes of prep and 10 minutes of cook time, it’s an ideal quick lunch or light dinner option for two. This vegetarian delight is sure to impress with its hearty, wholesome ingredients and simple yet sophisticated preparation. Serve it with a side of soup or a crisp salad for a complete and flavorful meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium Zucchini
- 1 large Red bell pepper
- 1 small Eggplant
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 slices Ciabatta bread
- 4 tablespoons Pesto
- 4 slices Mozzarella cheese
- 1 cup Spinach leaves
Instructions
Preheat a grill pan or outdoor grill to medium-high heat.
Slice the zucchini and eggplant into 1/4-inch thick strips. Cut the red bell pepper into large flat pieces, discarding the stem and seeds.
In a large bowl, toss the zucchini, eggplant, and bell pepper with olive oil, salt, and black pepper until evenly coated.
Grill the vegetables for 2-3 minutes per side, or until they are tender and have visible grill marks. Remove the vegetables from the grill and set them aside.
Spread 1 tablespoon of pesto on one side of each ciabatta bread slice.
Layer the grilled vegetables, mozzarella slices, and spinach leaves on two of the bread slices, ensuring even distribution.
Top with the remaining ciabatta bread slices, pesto side down, to form sandwiches.
Place the sandwiches on the grill pan. Press down with a spatula or use a panini press to cook the sandwiches for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted.
Remove the panini from the grill. Let them cool for 1-2 minutes before slicing in half and serving.
Nutrition Facts
Calories |
1753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 5834 mg | 254% | |
| Total Carbohydrate | 177.8 g | 65% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 32.9 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1048 mg | 81% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1924 mg | 41% | |
*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.
