Grilled Veggie Panini with Pesto
Ingredients
- For the Panini:
- 1 small zucchini, sliced into thin rounds
- 1 small red bell pepper, sliced into strips
- 1 small yellow bell pepper, sliced
- 1 small red onion, sliced
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 4 slices of rustic bread (ciabatta, focaccia, or sourdough)
- 3 tbsp basil pesto (store-bought or homemade)
- 4 slices mozzarella cheese (or provolone)
- 1 tomato, sliced (optional)
- Butter or olive oil, for grilling
- Optional Add-ins:
- Grilled eggplant or mushrooms
- A few fresh spinach or arugula leaves
- A drizzle of balsamic glaze for extra tang
Instructions
- Step 1: Prepare and Grill the Vegetables : Preheat a grill pan or skillet over medium-high heat. In a bowl, toss the zucchini, peppers, and onions with olive oil, salt, and pepper. Grill the vegetables for 2–3 minutes per side until tender and lightly charred. Set aside on a plate.
- Step 2: Assemble the Panini : Spread 1–1½ tablespoons of pesto on each slice of bread. Layer one side with grilled vegetables. Add slices of mozzarella and optional tomato or greens. Top with the second slice of bread, pesto-side down.
- Step 3: Grill the Panini : Heat a panini press or grill pan over medium heat. Lightly brush the outer sides of the bread with butter or olive oil. Grill the sandwich for 3–4 minutes on each side (or until golden brown and cheese is melted). If using a panini press, grill for about 5 minutes total. Remove and let cool slightly before slicing.
- Step 4: Serve : Cut diagonally and serve immediately — the cheese should be gooey and the bread perfectly crisp.