Grilled Veggie Paninis

Introduction

Looking for a satisfying, veggie-packed lunch that’s both delicious and easy to make? These Grilled Veggie Paninis are exactly what you need. I’ve perfected this recipe to create the perfect balance of flavors and textures – from the crispy, golden-brown exterior to the tender, seasoned vegetables and melty cheese inside. What makes these paninis special is how customizable they are while still delivering that perfect, restaurant-quality result right from your kitchen.

Ingredients

• 8 slices of sourdough bread (or your preferred bread)
• 2 zucchini, sliced lengthwise
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced into rings
• 8 oz fresh mozzarella, sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Butter or olive oil for grilling

Instructions

1. Preheat your grill pan or panini press to medium-high heat.
2. In a large bowl, toss sliced vegetables with olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper.
3. Grill the seasoned vegetables for 3-4 minutes per side until they’re tender with nice grill marks. Set aside.
4. Butter one side of each bread slice (this will be the outside of your panini).
5. On the non-buttered side, layer mozzarella, grilled vegetables, and another layer of cheese.
6. Close sandwiches and place on the heated grill pan or panini press.
7. Cook for 3-4 minutes per side, or until the bread is golden brown and cheese is melted.
8. Remove from heat, let rest for 1 minute, then slice diagonally.

Cook Time and Serving Size

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 paninis

Recipe Notes

• Don’t skip pressing the vegetables before assembling – this removes excess moisture and prevents soggy sandwiches.
• If you don’t have a panini press, use a heavy skillet to press down on your sandwiches while they cook in a regular pan.
• These paninis can be prepped ahead – grill your vegetables in advance and store them in an airtight container for up to 2 days.
• For a vegan option, substitute the mozzarella with your favorite plant-based cheese.
• Feel free to experiment with different vegetables based on what’s in season – eggplant, mushrooms, and summer squash work great too.
• To prevent cheese from oozing out, keep it away from the edges of the bread.

Grilled Veggie Paninis

Satisfying, veggie-packed lunch that's both delicious and easy to make. Perfect balance of flavors and textures - crispy, golden-brown exterior, tender, seasoned vegetables and melty cheese inside.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Calories 300 kcal

Ingredients

  

• 8 slices of sourdough bread
• 2 zucchini sliced lengthwise
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 red onion sliced into rings
• 8 oz fresh mozzarella sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 cloves garlic minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Butter or olive oil for grilling

Instructions

 

• Preheat your grill pan or panini press to medium-high heat.
• In a large bowl, toss sliced vegetables with olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper.
• Grill the seasoned vegetables for 3-4 minutes per side until they're tender with nice grill marks. Set aside.
• Butter one side of each bread slice.
• On the non-buttered side, layer mozzarella, grilled vegetables, and another layer of cheese.
• Close sandwiches and place on the heated grill pan or panini press.
• Cook for 3-4 minutes per side, or until the bread is golden brown and cheese is melted.
• Remove from heat, let rest for 1 minute, then slice diagonally.