Grilled Vegetable Panini
Recipe type: Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • 1 small zucchini, sliced lengthwise into 4 pieces
  • 2 thick onion slices (I used a sweet onion)
  • 1 green or red pepper, cut in half
  • 2 portobello mushrooms
  • 6-8 asparagus spears, depending on the thickness
  • 1 small eggplant, sliced lengthwise
  • Olive Oil
  • Salt and Pepper
  • Italian Salad dressing or Balsamic Vinegar
  • 2 teaspoons Italian seasoning (optional)
  • ½ teaspoon crushed red pepper flakes (optional)
  • 2-4 tablespoons prepared pesto (use Barilla brand)
  • 4 slices mozzarella cheese
  • 4 T onion and chive cream cheese
  • 4 slices Italian bread, flatbread or focaccia bread
  1. Brush vegetables with olive oil. Sprinkle with salt and pepper and seasonings, if desired. Grill in fry pan, grill pan, barbecue grill or panini grill on medium high heat for 3-4 minutes. In a frying pan or grill pan, turn after 2 minutes. Remove from grill, place on a plate.
  2. Brush with salad dressing or Balsamic vinegar.
  3. Lay out 4 slices of bread. Spread pesto on two of the slices of bread. Top those pieces of bread with the mozzarella cheese slices. Spread the cream cheese on the other two pieces of the bread. Fill bread, in layers with grilled vegetables.
  4. Close up sandwich, brush the outside lightly with olive oil and place on grill pan or panini grill.
  5. Grill on medium high heat for 5 minutes, turning if needed. Cut in half.
Note: You can use a variety of vegetables and substitute the ones listed for others that you would prefer...yellow squash, tomatoes, even toss in some spinach.
Recipe by The Memorable Kitchen at