Grilled Vegetable Panini

Name: Grilled Vegetable Panini
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Italian
Ingredients: 2 Ciabatta, split lengthwise; 120 g Grilled eggplant, sliced; 120 g Zucchini, sliced lengthwise; 100 g Roasted pepper, sliced; 100 g Mozzarella, sliced; 40 g Pesto; 10 g Olive oil

Grilled Vegetable Panini · ready in 22 min · 2 servings · 592 kcal per serving · easy · 7 ingredients

A classic Italian style pressed sandwich with crisp ciabatta, smoky grilled eggplant, tender zucchini, roasted pepper, mozzarella, and fragrant pesto.

Prep: 10 min
Cook: 12 min
Total: 22 min
Serves: 2
kcal: 592
Difficulty: easy

Italian Main dishes Quick (30 min or less)Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

2Ciabatta, split lengthwise
120 gGrilled eggplant, sliced
120 gZucchini, sliced lengthwise
100 gRoasted pepper, sliced
100 gMozzarella, sliced
40 gPesto
10 gOlive oil

Equipment

panini press, knife, cutting board, pastry brush, tongs, plate, spoon, serving plate

Instructions

Prepare the station
Gather ciabatta, vegetables, mozzarella, pesto, and olive oil; set out a knife, board, brush, tongs, and panini press. · 3 min
What to look for: All ingredients and tools are within reach.
Heat the press
Heat the panini press to 204°C / 400°F while slicing the ciabatta, mozzarella, grilled eggplant, zucchini, and roasted pepper. · 4 min
What to look for: The press is hot and the ingredients are evenly sliced.
Grill the zucchini
Brush zucchini with olive oil, press it until striped and tender, then keep the slices beside the grilled eggplant and roasted pepper. · 5 min
What to look for: Zucchini has dark grill marks and bends easily.
Build each panini
Spread pesto on the cut sides of each ciabatta, then layer mozzarella, grilled eggplant, zucchini, and roasted pepper evenly. · 3 min
What to look for: The filling is balanced from edge to edge.
Oil the bread
Close each ciabatta and brush the outside lightly with olive oil so the crust browns and turns crisp under pressure. · 2 min
What to look for: The bread has a thin sheen of oil.
Press until golden
Press the panini until the bread is deeply golden, the vegetables are hot, and the mozzarella has softened into the pesto. · 5 min
What to look for: The ciabatta is crisp with dark grill lines and soft cheese.
Serve hot
Serve the panini hot, cut each one in 2 pieces, and let the filling settle for 1 minute before the first bite. · 1 min
What to look for: The cut sides show layered vegetables and melted mozzarella.

Nutrition (per serving)

kcal	592
Protein	21 g
Carbohydrates	64 g
of which sugars	8 g
Fat	29 g
of which saturated	10 g
Fibre	7 g
Sodium	1028 mg

Nutri-ScoreB

Allergens

Contains: gluten, milk, tree nuts

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended
Reheat on a tray until the bread is crisp and the mozzarella is warm, about 8 minutes.

Ingredient substitutions

Ciabatta

Ciabatta roll: Use the same bread in roll form for easier portioning.

Grilled eggplant

Zucchini: The sandwich becomes lighter and less smoky.

Zucchini

Grilled eggplant: Adds a softer texture and deeper grilled flavor.

Roasted pepper

Grilled eggplant: Keeps the sandwich smoky but removes the sweet pepper note.

Mozzarella

Olive oil: Use only a light brush for moisture when avoiding cheese.

Pesto

Olive oil: The panini will be less herbal and less savory.