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Grilled Veggie Panini

Course Lunch
Cuisine American
Keyword Grilled Veggie Panini
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 670kcal


  • 1 medium eggplant
  • 1 medium onion
  • 1 medium bell pepper, green
  • 1 medium acorn squash
  • 2 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 3 clove garlic
  • 1 tablespoon Italian Seasoning
  • 1/4 cup vinegar, red wine
  • 1 medium whole wheat baguette
  • 1/4 cup pesto
  • 1/2 cup mozzarella cheese, shredded

Serve With

  • 4 medium carrot
  • 2 cup mango cubes, frozen


  • Preheat a grill pan over medium heat. Preheat a sandwich/panini press as well if desired.
  • Slice eggplant on the bias (at a 45° angle) into 1/4-inch strips.  Slice onion, pepper and squash into rounds. Peel carrots and cut into sticks.
  • Brush the sliced vegetables (all but carrots) with olive oil; season with salt and pepper then place on grill pan. Cook about 3 minutes per side until grill marks are present and they're slightly softened, then remove from heat and place on a baking sheet.
  • In a large bowl, whisk together minced garlic, Italian seasoning, and vinegar; drizzle over grilled vegetables.
  • Cut a 12-inch baguette into 4 equal pieces and slice open.
  • Spread pesto equally onto both halves of each bread slice.
  • Top bottom portions of bread with a single layer of each vegetable, then add cheese. Top with remaining bread slices.
  • Place sandwiches in a panini press and cook about 5 minutes each until well toasted (or use the grill pan, placing a heavy skillet on top of each sandwich to help press it down).
  • Serve with carrot sticks and frozen mango on the side.


Calories: 670kcal | Carbohydrates: 115g | Protein: 19g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 899mg | Fiber: 16g | Sugar: 22g