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Grilled Vegetable Panini

By Lorraine

Grilled vegetable panini with eggplant, zucchini & onions, fresh basil pesto, mozzarella & roasted peppers is a tasty, low calorie sandwich.Looking for a splendid summer meal just right for enjoying the gorgeous produce that is so abundant? Make a healthy grilled vegetable panini! Maybe served with a glass of wine for dinner with your sweetheart or pack it up in a basket for a fun picnic.
 
One of the best things about summer is the abundance of produce whether from your own garden, a roadside stand or the grocery store. Just look at these amazing colors and freshness.
 
 
Fresh ingredients for grilled vegetable panini sandwich
Grilling the veggies takes just a few minutes and then they are ready to assemble creating a satisfying and substantial sandwich with room for lots of variation. Let’s get started!
 

Preparing the veggies for grilling

Heat a grill or grill pan over medium-high heat while you prepare the veggies.

 
rinsing fresh eggplant and zucchini for grillingRinse your produce under water and dry.
 
 
 
sliced red onion for grilled vegetable paniniCut the zucchini, eggplant, and red onion into 1/2-inch thick slices. You can also add tomato slices to grill as well.
 
 
Prepare the veggies you are using by first brushing or drizzling the them with olive oil. Sprinkle with salt and pepper.
 

Grilling the vegetables

grilling zucchini, eggplant onions for grilled vegetable panini sandwichWorking in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Here I am cooking on the outside grill. 
 
 
 
The veggies also cook nicely on a grill pan on the stove.
 
 
 
grilled zucchini, eggplant onions for grilled vegetable panini sandwichAfter grilling everything, allow to cool completely.  

 

Building a grilled vegetable panini

bread for grilled vegetable paniniYou can make delicious paninis on various breads but be sure to choose a bread that stands on its own.  A focaccia, ciabatta or a whole grain baguette, are all good choices. Avoid light, airy bread such as sourdough.

 

spreading fresh pesto basil on bread for grilled vegetable paniniSpread both sides of your bread with the pesto. You can use store-bought pesto or make your own using this easy recipe for Fresh Basil Pesto.
 
 
 
adding grilled eggplantOn one slice of bread, begin stacking the grilled vegetables.
 
 
making a grilled eggplant zucchini vegetable panini sandwich
Add the eggplant, zucchini, red onion, and tomato (if using).
 
 
 
making a grilled eggplant zucchini vegetable panini sandwichInclude the sliced mozzarella, and the roasted pepper.
 
 
 
making a grilled eggplant zucchini vegetable panini sandwich
Sprinkle with salt and pepper to taste and place another slice of bread on the top.
 
The sandwiches can be made up to 4 hours ahead. Just wrap them well with plastic wrap and store in the refrigerator until ready to serve.
 
 
making a grilled eggplant zucchini vegetable panini sandwich
No boring sandwich here! Veggie-filled and with so much flavor! 
 
Oh, want to change up the cheese? Be creative and try substituting fontina, Gorgonzola or provolone cheese for the Mozzarella.
 
Scroll down for suggestions for what to serve with your panini!
 

Grilled panini bread option

 
The panini is great served on untoasted bread but you can also grill the bread prior to building the panini sandwich. Coat the sliced bread lightly with olive oil and give it a couple minutes on the grill it until toasted and grill marks appear.
 

Then you will have a panini that looks like this 🙂 

 

 

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Grilled Vegetable Panini

Recipe Giada De Laurentiis

 

Servings: 12

Ingredients

  • 1/4 cup olive oil
  • 2 small Japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices
  • 2 zucchini, cut crosswise into 1/2-inch-thick slices
  • 1 small red onion, cut into 1/2-inch-thick slices
  • Salt and freshly ground black pepper
  • 2 baguettes (each about 2 feet long)
  • 1/2 cup Basil Pesto, purchased or Fresh Basil Pesto
  • 8 ounces fresh water-packed mozzarella cheese, drained, sliced
  • 2 tomatoes, sliced
  • 1/2 cup roasted red peppers
  • 8 large basil leaves, optional

 

Directions

Heat a grill pan over medium-high heat.

 

Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper.

 

Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.

 

Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto.

 

Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)

 

Quick and Easy Fresh Basil PestoEasy fresh basil pesto recipe. Just basil leaves, olive oil, pine nuts, Parmesan, salt & pepper. Serve on pasta, panini and grilled veggies.Making your own basil pesto is easy and there really isn’t any comparison with its bright, fresh flavor. Give it a try and see for yourself. The recipe includes suggestions for substituting other nuts for the pine nuts, saving you money. 

 

What to serve with a panini?

All-American Macaroni SaladEasy recipe for classic macaroni salad. Perfect side dish for cookouts and barbecues. Serve with hotdogs, burgers, chicken and pork as you celebrate the 4th of July with food and fireworks!

 

Fabulous Three Bean SaladEasy recipe for three bean salad combines green and waxed beans, kidney beans, onion and bell pepper tossed in a sweetened vinaigrette. Great side dish for burgers and hotdogs, barbecued chicken and pork. Serve at your next cookout!

 

Pineapple ColeslawA super easy recipe for pineapple coleslaw with a Hawaiian flair. Great side dish with pulled pork, grilled burgers, chicken and hotdogs.

 

The perfect finish…

Chocolate Anise BiscottiEasy recipe for Italian biscotti with chocolate chips and anise seed.

 

Grateful Prayer Thankful Heart NewsletterEach issue of our Newsletter is timely and helpful and jam-packed with food, crafts, occasional DIY, gardening and faith resources. Relevant and seasonal posts to inspire and guide you with current trends. Available only to those who request it, so please accept our invitation to stay connected and join the Grateful Prayer Thankful Heart community. Just click the subscribe button below.

 

   

Filed Under: Recipes, Vegetables & Sides

Comments

  1. Debbie Petras says

    May 26, 2013 at 3:35 pm

    I'm glad I stumbled upon this one as I have been growing basil. This would be a perfect recipe. I also pinned it to my creative cooking board on Pinterest.

    Reply
  2. gnee says

    June 27, 2010 at 3:35 am

    Your fresh grilled veggies are divine and I vote for the grilled panini. Your pesto recipe looks delish too. Thanks…I love this kind of thing on a hot summer afternoon!

    Reply
  3. Emily {Frilly Details} says

    June 25, 2010 at 5:46 pm

    Oh wow, that looks like one tasty panini!!! Yum!!!

    Reply
  4. April@The 21st Century Housewife says

    June 25, 2010 at 1:56 pm

    What a perfect summer lunch – looks delicious!

    Reply
  5. Suzanne says

    June 25, 2010 at 5:14 am

    Yum, love veggie panini's and the bread looks so good too.

    Reply
  6. Melodie says

    June 25, 2010 at 3:58 am

    Oh my goodness that looks divine! I invite you to come and link up at my Vegetarian Foodie Fridays if you like to. This would be a welcome addition. Hope to see you there and thanks!

    Reply
  7. ButterYum says

    June 25, 2010 at 3:08 am

    First off, let me say you look FANTASTIC for being old enough to be married for 34 years! Okay, on to your Panini… YUM. I really love grilled veggies – actually, I love all the ingredients you include in this recipe. I guess that means I should probably make it soon, huh?

    🙂
    ButterYum

    Reply
  8. Walking on Sunshine... says

    June 25, 2010 at 1:48 am

    Yum!!! I want one!!

    Reply
  9. Ann says

    June 24, 2010 at 9:16 pm

    That looks like the perfect summer meal. I highly doubt I could get my husband to eat one though, he's not a big vegetable eater. His idea of a vegetable is baked beans…lol

    Reply
  10. Karen says

    June 24, 2010 at 12:35 pm

    Mmmm! I know my son and his friends would go for that, too! Thank you.

    Reply
  11. d~ says

    June 24, 2010 at 10:51 am

    You have been my cooking and baking inspiration. I have to thank you for sharing your wonderful recipes. Your pictures are what make it so enticing. Thank you!

    Reply
  12. Olga says

    June 24, 2010 at 2:07 am

    I love everything on the ingredients list. And together they make a perfect sandwich. Looks very beautiful and delicious.

    Reply
  13. Julie says

    June 24, 2010 at 2:06 am

    This looks so delicious. I love this time of year, the beautiful produce!

    Reply
  14. Deb says

    June 24, 2010 at 12:55 am

    Oh…now I'm very hungry!!! This looks soooo good!!!

    Reply
  15. Nancy's Notes says

    June 24, 2010 at 12:54 am

    That looks scrumptious! I have the recipe printing right now! I'll use my one and only little basil plant, it's thriving and I am ready to taste it!

    Thanks for a great recipe, photographs were great!

    Nancy

    Reply

Trackbacks

  1. Fresh Basil Pesto | Grateful Prayer | Thankful Heart says:
    July 26, 2021 at 9:27 am

    […] basil pesto spread on a hearty bread gives a grilled vegetable panini amazing flavor complimenting the eggplant and […]

    Reply

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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