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roasted vegetable panini

Grilled Vegetable Panini

  • Author: Angela DeSalvo
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 3-4 1x


Grilled vegetables in a pressed panini.



To make 3-4 large panini:

  • 2 medium eggplant
  • 2 baby zucchini
  • 2 bell peppers, color of your choice
  • 2 portobello mushrooms
  • fresh spinach
  • cheese of choice
  • 2 cloves garlic
  • olive oil
  • salt
  • black pepper
  • oregano
  • balsamic vinegar


  • Grill the pepper whole until the skin is charred. Peel off the skin, remove the seeds then tear or cut into quarters.
  • Cut the eggplant and zucchini into slices no thicker than ¼ inch or 1cm. Place on the BBQ and grill on both sides until tender.
  • Dress the grilled eggplant with 1 clove garlic finely chopped, 2 Tbsp olive oil, 1 Tbsp balsamic vinegar, 2 tsp oregano, and 1 tsp salt
  • Remove the stems from the portobello mushrooms then drizzle them with a bit of olive oil, a pinch of salt, and black pepper before grilling. Slice the mushrooms on a diagonal about 1cm thick once cooked.
  • Slice open a crusty ciabatta bun and grill the insides.
  • Assemble the panini by layering the vegetables, drizzle them with some dressing then top with your favourite cheese and fresh spinach leaves.
  • Place the top on the panini, put back on the hot grill with a heavy weight on top. Grill on one side for a few minutes then flip and grill the other side.

Just an FYI for timing, the zucchini and portobello mushrooms take longer than the eggplant to grill.




  • Category: panini
  • Method: grill

Keywords: grilled vegetable panini

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