Grilled Vegetable Panini Pesto (Printable)
Smoky grilled veggies and basil pesto combine on toasted ciabatta for a flavorful, hearty lunch or light dinner.
# What You'll Need:
→ Vegetables
01 - 1 medium zucchini, sliced lengthwise into 1/4 inch strips
02 - 1 small eggplant, sliced into 1/4 inch rounds
03 - 1 red bell pepper, seeded and cut into 4 flat pieces
04 - 1 yellow bell pepper, seeded and cut into 4 flat pieces
05 - 1 tablespoon olive oil
06 - Salt and freshly ground black pepper, to taste
→ Bread and Cheese
07 - 4 ciabatta rolls or slices of rustic Italian bread
08 - 4 ounces fresh mozzarella, sliced
09 - 2 tablespoons grated Parmesan cheese (optional)
→ Pesto
10 - 1/3 cup prepared basil pesto (store-bought or homemade)
# How to Make It:
01 - Preheat a grill pan or outdoor grill over medium-high heat.
02 - Brush zucchini, eggplant, and bell peppers with olive oil; season with salt and pepper.
03 - Grill vegetables for 2 to 3 minutes per side until tender and lightly charred, then transfer to a plate.
04 - Slice ciabatta rolls in half horizontally and spread about 1 tablespoon of pesto on the cut side of each bottom half.
05 - Evenly layer grilled vegetables over the pesto, then top with mozzarella slices and a sprinkle of Parmesan if using.
06 - Place the top halves of the rolls on the sandwiches.
07 - Heat a skillet or panini press over medium heat; if using a skillet, press sandwiches with a heavy pan or spatula and cook 2 to 3 minutes per side until bread is golden and cheese melts; if using panini press, follow manufacturer's instructions.
08 - Slice panini in half and serve warm.
# Expert Suggestions:
01 -
- It feels like sharing a little secret: smoky grilled veggies and fresh pesto together make an unbeatable combo
- It quickly became a favorite because it’s easy, satisfying, and perfect for any meal of the day
02 -
- Don’t rush the grilling step; good char equals flavor that elevates the whole sandwich
- Using fresh basil pesto whether store-bought or homemade changes the dish from good to unforgettable
03 -
- Salt your vegetables just before grilling to draw out moisture and intensify flavor without sogginess
- Layer cheese thoughtfully by placing half under the veggies and half on top for ooey-gooey distribution