Grilled Veggie Panini

11 reviews

A crispy panini stuffed with delicious veggies & the cheesiest cheese!


6 minutes

Prep time

20 minutes

Cook time

795 cal.

Per serving



Frying pan, Stovetop



Step 1

Rinse & trim the zucchini ends. Slice lengthwise into thin slabs.


Step 2

Trim the eggplant stem. Thinly slice into rounds.

Mozzarella (fresh)

Step 3

Thinly slice fresh mozzarella into rounds.

Olive oil

Step 4

Heat a drizzle of oil on a grill pan over medium-high heat (a fry pan will work too). Add eggplant to the pan. Season with salt & pepper if desired. Grill 2-3 min per side. Transfer to a plate.


Step 5

Repeat with the zucchini. Season with salt & pepper. Grill 2-3 min per side. Transfer to a plate.

Italian bread (bakery style)
Mozzarella (fresh)
Fire roasted peppers (jarred)

Step 6

Spread pesto evenly on both halves of bread. On one half of the bread, layer on fresh mozzarella, zucchini, roasted red peppers & eggplant. Top with the other half of bread.

Olive oil

Step 7

Heat another drizzle of oil on the grill pan over medium heat. Add the sandwich. Press down with a spatula 3-4 min per side, until the cheese is melty & bread is crisp. Transfer to a cutting board or plate.

Step 8

Slice the sandwich in half. Serve hot & enjoy!

Nutrition facts

View nutritional information

Energy795 cal.
Fat45 g
Carbohydrates73 g
Protein24 g
Fiber10 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Grilled Veggie Panini" contains 795 Energy, 45 g of Fat, 73 g of Carbohydrates, 24 g of Protein, 10 g of Fiber.

11 reviews
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Grilled Veggie Panini
Very easy