Everyone loves pesto, and panini sandwiches are a delicious and satisfying sandwich option, perfect for lunch or a light dinner. So here is my grilled vegetable panini with pesto recipe.
Packed with fresh vegetables and flavorful pesto, it combines crispy bread with tender grilled veggies for a delightful bite.
The recipe is simple and can be customized with your favorite vegetables. It requires basic grilling techniques and is ready in under 30 minutes.
Ingredients for a Flavorful Panini
Creating a grilled vegetable panini begins with selecting the right ingredients. The foundation is two slices of crusty bread, such as ciabatta or sourdough, which provide the perfect crunch.
Fresh vegetables are key to this dish. Zucchini, bell peppers, and eggplant are commonly used, each bringing its unique taste and texture. A spread of vibrant green pesto adds depth, while optional fresh mozzarella can enhance creaminess.
Don’t forget a drizzle of olive oil and a sprinkle of salt and pepper to season the vegetables before grilling. Fresh basil leaves can serve as a delightful garnish, adding a pop of color and flavor.
Preparation of the Vegetables
Start by slicing the zucchini, bell pepper, and eggplant into even pieces. This ensures they grill uniformly, achieving that perfect tenderness.
Toss the sliced vegetables in olive oil, salt, and pepper. This simple step not only seasons the veggies but also helps them achieve a lovely char on the grill.
Once prepped, the vegetables are ready to hit the grill, where their flavors will intensify and develop a delicious smoky note.
Grilling for Perfect Flavor
Preheat your grill or grill pan to medium heat. This temperature is ideal for cooking the vegetables without burning them.
Grill the vegetables for about 3-4 minutes on each side. Look for a slight char and tenderness, which indicates they are ready to be removed from the heat.
Grilling not only enhances the taste but also adds a satisfying crunch to the panini, making each bite enjoyable.
Assembling the Panini
Once the vegetables are grilled, it’s time to assemble the panini. Start by spreading pesto sauce on one side of each slice of bread. This will be the interior of the sandwich, where all the flavors meld together.
Layer the grilled vegetables generously on one slice, and if desired, add slices of fresh mozzarella for an extra creamy texture.
Top with the second slice of bread, pesto side down, and prepare to grill the sandwich to perfection.
Grilling the Sandwich
Place the assembled panini on the grill. Cook for about 3-5 minutes on each side, pressing down gently with a spatula. This helps achieve that golden brown and crispy exterior.
Keep an eye on the sandwich to prevent burning, and flip it carefully to ensure even cooking.
Once both sides are beautifully toasted, remove the panini from the grill and let it rest for a moment before slicing.
Serving Suggestions
Slice the panini in half to showcase the colorful filling of grilled vegetables. The contrast of the vibrant colors is visually appealing and adds to the overall experience.
Serve the sandwich warm on a rustic wooden board, garnished with fresh basil leaves for a touch of elegance.
This grilled vegetable panini pairs wonderfully with a light salad or a bowl of soup, making it a versatile option for lunch or a light dinner.
Easy Grilled Vegetable Panini with Pesto
This panini features a medley of grilled vegetables such as zucchini, bell peppers, and eggplant, layered with creamy pesto sauce between slices of crusty bread. The grilling process enhances the flavors and adds a satisfying crunch.
Ingredients
- 2 slices of crusty bread (ciabatta or sourdough work well)
- 1 small zucchini, sliced
- 1 bell pepper, sliced
- 1 small eggplant, sliced
- 2 tablespoons pesto sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup fresh mozzarella cheese, sliced (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Prep the Vegetables: Slice the zucchini, bell pepper, and eggplant. Toss them in olive oil, salt, and pepper.
- Grill the Vegetables: Preheat a grill or grill pan over medium heat. Grill the vegetables for about 3-4 minutes on each side until tender and slightly charred.
- Assemble the Panini: Spread pesto sauce on one side of each slice of bread. Layer the grilled vegetables and mozzarella cheese (if using) on one slice, then top with the other slice, pesto side down.
- Grill the Panini: Place the assembled sandwich on the grill. Cook for about 3-5 minutes on each side, pressing down gently with a spatula, until the bread is golden brown and crispy.
- Serve: Remove the panini from the grill, slice in half, and garnish with fresh basil leaves if desired. Serve warm.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 1 sandwich
- Calories: 450kcal
- Fat: 20g
- Protein: 15g
- Carbohydrates: 50g
This recipe is part of my 33 Simple Flat Belly Lunch Ideas for a Healthier You. Just click that link to see all the amazing options!
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