This Grilled Vegetable Panini is loaded with grilled veggies, melty mozzarella, and smothered in grilled pepper tapenade. The best part? You don't need a panini maker - you only need a grill and my secret trick.
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Why This Recipe Stands Out
We’re all about the vegetables that are bursting with flavor in this Grilled Vegetable Panini. Here’s what makes this recipe a must-try:
- No Need for a Panini Maker: You can make this beautiful panini in the comfort of your own home. The only tool you need is a stovetop grill pan. It’s seriously a lifesaver for those days when you don’t want or can’t grill outside.
- Veggie Packed: These paninis are loaded with the comforting flavors of summer. The grilled veggies, the olives, and the ciabatta all work together to bring out the best of the season.
- Healthy and Nutritious: The recipe is packed with healthy ingredients like zucchini, yellow squash, eggplant, and red bell peppers.
- Easy to Make: Despite the fancy name, this is a simple recipe that anyone can make. The instructions are easy to follow, and the recipe is forgiving.
- Perfect for Entertaining: This recipe is a great way to impress your guests at your next lunch or dinner party.
Key Ingredients
- Zucchini, Yellow Squash, and Eggplant Slices – These are the stars of our panini. When grilled, their natural flavors intensify, and their texture becomes tender, making them a delicious and healthy filling.
- Red Bell Pepper and Red Onion – These add a sweet and slightly tangy flavor to the panini. They also contribute a nice crunch, especially when they’re grilled until slightly charred.
- Blue Cheese and Fresh Mozzarella – We use these cheeses for their creamy textures and tangy flavors, which pair beautifully with the grilled vegetables.
- Kalamata Olives and Capers – They add a briny, salty kick to our tapenade, which contrasts and balances the flavors of the vegetables and cheeses.
Substitutions and Variations
Here are some of our favorite variations and substitutions of this recipe:
- Cheese: This recipe calls for fresh mozzarella, but feel free to experiment with other cheeses. Besides the regular Panini ingredient, which is fresh Mozzarella, I added a bit of blue cheese. You can also add brie or camembert.
- Olives and Capers: The olive tapenade is what takes this panini to the next level. If you're not a fan of Kalamata olives, you can use green olives instead.
- Herbs: We love the addition of fresh basil to this panini, but you can also try other herbs like oregano or thyme.
How to Make Vegetable Panini
Step 1: Coat the grill pan with olive oil and heat on medium. Combine the brushing mixture in a small bowl.
Step 2: Brush vegetables with olive oil and garlic mixture. Grill vegetables on both sides for 5-6 minutes. Cut them into 2-inch pieces.
Step 3: In a food processor, add ¾ of grilled bell pepper, olives, capers, lemon juice, and olive oil. Process until smooth.
Step 4: Spread bell pepper and olive tapenade on the bottom halves of the rolls. Divide grilled vegetables among both sandwiches and top with cheese and basil.
Step 5: Lightly brush grill pan with olive oil. Place both sandwiches on the grill. Press them with a skillet and grill for 2 minutes on both sides. Serve immediately.
For full list of ingredients and instructions, see recipe card below.
What to Serve with a Vegetable Panini
Lunch
- Serve this vegetable panini with a light, refreshing salad, such as a Classic Caesar Salad or a Smoked Salmon Nicoise Salad.
- For a heartier lunch, try serving the panini with a side of your favorite soup. Easy Vegan Tomato Soup or a classic Minestrone Soup would both be delicious choices.
- The panini also pairs well with a side of crispy, oven-baked fries. They can be cooked in the oven while you prepare the panini, making it an easy and satisfying meal.
Side Dishes
- If you’re serving the panini as a light dinner or a substantial snack, consider adding some grilled vegetables on the side. Asparagus, zucchini, and bell peppers all grill up beautifully.
- Potato lovers will enjoy this panini with a side of skillet potatoes. They’re easy to make and incredibly tasty.
- For a healthier side, try serving the panini with a portion of our Healthy Broccoli Mushroom Salad.
- You can also serve the sandwich with a side of a classic potato salad. It's a great way to add some carbs to the meal and it tastes great with the sandwich.
Frequently Asked Questions
Yes, you can! While we love the chewy texture and crispy crust of ciabatta, you can use any bread you have on hand. Sourdough, focaccia, or a hearty whole-grain bread would all be delicious choices.
If you don't have a grill pan, you can use a regular pan or skillet to grill the veggies. You can also roast them in the oven at 425°F (220°C) for about 20-25 minutes, flipping halfway through.
No, you don't need to peel the eggplant for this recipe. The skin becomes tender when grilled and adds a nice texture to the panini.
This vegetable panini is best enjoyed fresh off the grill. But if you have leftovers, you can store them in an airtight container in the fridge for up to 2 days.
Recipe
Vegetable Panini
Ingredients
- 1 medium zucchini sliced lengthwise into ¼ - inch thick slices
- 1 medium yellow squash sliced lengthwise into ¼ - inch thick slices
- 1 small eggplant sliced lengthwise into ¼ - inch thick slices
- 1 red bell pepper cut into ½ - inch thick wedges
- ½ red onion thinly sliced
For Panini And Tapenade
- 2 ciabatta rolls cut lengthwise
- 2 thin slices of your favorite blue cheese
- 2 oz fresh mozzarella thinly sliced
- ¼ cup Kalamata olives pitted
- 1 ½ teaspoon capers drained and rinsed
- 2 garlic cloves roughly chopped
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- a handful of fresh basil leaves
- olive oil for brushing a grill pan
Instructions
- Lightly coat your grill pan with an olive oil and heat it for 5 minutes on a medium heat.
- In a small bowl combine all 4 ingredients for the brushing mixture.
- Brush your first 5 ingredients with olive oil and garlic mixture and grill vegetables on both sides for 5-6 minutes, checking on them frequently to prevent from burning. You'll have to work in batches.
- When all veggies have been grilled, cut them into 2 - inch pieces. Don't remove grill pan from the heat.
- In a bowl of a food processor, add ¾ of grilled bell pepper, Kalamata olives, capers, lemon juice and olive oil. Process until smooth.
- Spoon out the top and bottom halves of ciabatta rolls. Spread bell pepper and Kalamata olive tapenade over 2 bottom halves of both rolls. Divide grilled vegetables among both sandwiches followed by a few slices of Mozzarella, blue cheese, basil and top halves of rolls.
- Lightly brush grill pan with olive oil and place both sandwiches on a grill. Press them with a cast iron skillet and grill for 2 minutes on both sides or until cheese melts.
- Serve immediately!
Notes
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Kulia says
Your panini looks so delicious, and the recipe is easy to make. All ingredients that I love. Thanks!