Frying pan, Stovetop, Knife
Rinse & trim the zucchini ends. Slice lengthwise into thin slabs.
Trim the eggplant stem. Thinly slice into rounds.
Thinly slice fresh mozzarella into rounds.
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.
Repeat with the zucchini. Season with salt & pepper. Grill 2-3 min per side. Transfer to a plate.
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.
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.
Slice the sandwich in half. Serve hot & enjoy!
Try making pesto from scratch! Search "Homemade Basil Pesto" in the app to learn how!
- Domitille, Food editor
View nutritional information
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 2142 Energy, 50 g of Fat, 342 g of Carbohydrates, 68 g of Protein, 30 g of Fiber.