Grilled Vegetable Panini
Grilled Vegetable Panini loaded with zucchini, bell peppers and red onion. Topped with mozzarella and an Italian herb olive oil spread. Quick vegetarian meal!
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Grilled Vegetable Panini
Grilling is one my favorite ways to prepare vegetables. Anything that adds flavor to vegetables I am all for. When vegetables are cooked on the grill they get a smokey caramelized flavor. They are tender but still have a slight crunch to them. No mushy vegetables here. Who needs meat when roasted vegetables are so good? I serve them as a side, on sandwiches or tossed in a salad.
This Grilled Vegetable Panini is a healthy lunch or dinner option. A quick meatless dinner that can be made in less than 30 minutes!
This panini is loaded with grilled vegetables and smeared with a homemade Italian herb oil. It is all served on a crusty baguette.
This sandwich is so simple yet tastes amazing! An easy grilled panini made in no time.
This serves two very hungry people. I load up the sandwiches with lots of veggies. Both sides of the bread get a smear of an easy Italian herb oil made with dried Italian herbs and good quality extra virgin olive oil.
I don’t have a panini press or an outdoor grill. I instead use a indoor cast iron grill to cook the vegetables. After I assemble the sandwiches I place them back on the grill and weigh the sandwich down with a large cast iron skillet. I place parchment paper between the sandwich and the pan to keep them from sticking. This gives the sandwich a nice crunch when you bite into it and ensures the cheese is nice and melted when it’s time to serve.
The combination of the grilled vegetables, gooey mozzarella and crisp bread makes this sandwich ultra savory.
To make this Grilled Vegetable Panini start by tossing the chopped vegetables with extra virgin olive oil. Add to a hot grill or cast iron grill and cook until caramelized and tender. Takes about 5 minutes on each side. Take off of the grill and assemble your sandwich. Start by smearing the Italian herb oil on each side of the bread. Load each sandwich with grilled vegetables and top with sliced mozzarella. Place back of the grill and cook until cheese has melted 2-3 minutes on each side. Weight the sandwich down with a cast iron skillet or a brick covered in aluminum foil. You can also use a cast iron burger press.
Squash and eggplant can be substituted in this panini. I also like to add hummus or pesto inside for a twist.
Here are more delicious Sandwich Recipes to try!
- Grilled Hawaiian Chicken Sandwich
- Asian Sloppy Joes
- Slow Cooker French Dip Sandwiches
- Slow Cooker Pulled Pork Barbecue Sandwiches
- Italian BLT Grilled Cheese
- Blackened Salmon Sandwich
Grilled Vegetable Panini
Ingredients
Grilled Vegetable Panini
- 1 tablespoon olive oil
- 1/2 medium red onion cut in half and sliced
- 1 medium zucchini sliced lengthwise
- 3 cups bell peppers mix of yellow, red and orange quartered
- salt and pepper
- Italian herb oil recipe follows
- 1/2 baguette cut into two sandwiches
- 6 thin slices mozzarella
Italian Herb Oil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- pinch of red pepper flakes
- pinch of salt
- 2 teaspoons extra virgin olive oil
Instructions
Grilled Vegetable Panini
- Toss red onion, zucchini, and bell peppers in olive oil until coated. Season with salt and pepper.
- Add vegetables to a hot grill or cast iron grill and cook until caramelized and tender. Takes about 5 minutes on each side. Take off of the grill.
- To assemble your sandwich start by smearing the Italian herb oil on the inside of each baguette.
- Next layer each sandwich with grilled vegetables and top with sliced mozzarella. Place back of the grill and cook until cheese has melted 2-3 minutes on each side. Weigh the sandwich down with a cast iron skillet or a brick covered in aluminum foil. You can also use a cast iron burger press.
Italian Herb Oil
- Combine all of the ingredients together in a small bowl. Set aside at room temperature until ready to use.