Ingredients
Scale
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into thin strips
- 1 eggplant, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- 4 slices of ciabatta or focaccia bread
- 4 slices of mozzarella or provolone cheese
- Optional: Pesto or balsamic glaze for extra flavor
Instructions
- Prep the Vegetables
Preheat your grill or grill pan to medium-high heat. Toss the sliced vegetables in olive oil, oregano, basil, salt, and black pepper. - Grill the Vegetables
Grill the vegetables for 3–5 minutes on each side until they are tender and have grill marks. Set aside. - Assemble the Panini
Spread pesto (optional) on the inside of the bread slices. Layer the grilled vegetables and cheese evenly between the bread. - Grill the Panini
Place the assembled sandwich on the grill or a panini press. Cook for 3–4 minutes per side until the bread is crispy and the cheese has melted. - Serve and Enjoy
Slice the panini in half and serve hot with your favorite side dish or soup.
Notes
- Use gluten-free bread for a gluten-free option.
- Add a sprinkle of red pepper flakes for a spicy kick.
- Store leftover grilled vegetables in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 panini
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 20mg
Keywords: Grilled Vegetable Panini Recipe, Healthy Panini, Quick Lunch, Vegetarian Panini