Grilled Vegetable Panini
The Grilled Vegetable Panini is a delectable and satisfying sandwich filled with a medley of grilled zucchini, bell pepper, red onion, and eggplant, all nestled between slices of ciabatta bread and slathered with sun-dried tomato pesto. This panini offers a delightful combination of smoky grilled flavors, tangy pesto, and fresh greens.
INGREDIENTS
For the Grilled Vegetables:
- 1 zucchini, sliced lengthwise into thin strips
- 1 yellow bell pepper, sliced into strips
- 1 red onion, sliced into rounds
- 1 eggplant, sliced into rounds
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Italian seasoning or dried herbs (optional)
For the Panini Assembly:
- 4 ciabatta rolls or your choice of bread
- 1/2 cup sun-dried tomato pesto (store-bought or homemade)
- 1 cup fresh spinach or arugula leaves
- 1 cup vegan mozzarella cheese, shredded (optional)
- Cooking spray or vegan butter for grilling
INSTRUCTIONS
For the Grilled Vegetables:
Preheat your grill or grill pan to medium-high heat.
In a bowl, toss the zucchini, yellow bell pepper, red onion, and eggplant slices with olive oil, salt, black pepper, and Italian seasoning (if using).
Grill the vegetables for about 2-3 minutes per side, or until they have grill marks and are tender. Remove them from the grill and set aside.
To Assemble the Panini:
Slice the ciabatta rolls in half horizontally.
Spread a generous amount of sun-dried tomato pesto on the bottom half of each roll.
Layer the grilled vegetables, fresh spinach or arugula leaves, and vegan mozzarella cheese (if using) on top of the pesto.
Place the top half of the roll on the ingredients to create a sandwich.
To Grill the Panini:
Heat a panini press or grill pan over medium-high heat.
If using a panini press, lightly grease the plates with cooking spray or vegan butter.
Place the assembled panini on the press or grill pan and press it down gently with a spatula.
Grill the panini for about 3-5 minutes, or until the bread is crispy and the cheese (if using) is melted.
If using a grill pan, flip the panini halfway through the grilling time to ensure both sides are crispy and heated through.
Remove the grilled vegetable panini from the press or grill pan and let it cool slightly before slicing.
Slice the panini in half diagonally if desired and serve.
TIPS
- Customize your panini with your favorite vegetables or herbs, such as roasted red peppers, sliced tomatoes, or fresh basil.
- Use store-bought vegan mozzarella cheese or make your own using cashews and nutritional yeast.
- If you don’t have a panini press, you can use a regular skillet and place a heavy pan or cast-iron skillet on top of the sandwich to press it while grilling.
- Add a drizzle of balsamic glaze or a sprinkle of red pepper flakes for added flavor.
NUTRITION VALUE
- Calories: 350-400 (approximate values)
- Protein: 8-10g
- Carbohydrates: 45-50g
- Dietary Fiber: 6-8g
- Fat: 15-18g
- Vitamins and Minerals: Rich in fiber, vitamins A and C, potassium, and various B vitamins.
