This grilled vegetable panini with gooey melted mozzarella and two types of pesto is a hearty, satisfying and flavorful vegetarian lunch or dinner even meat eaters will love.

Grilled vegetable panini slices stacked on top of one another.

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I can’t believe its taken me this long to get the recipe for my grilled vegetable panini up on my website. I originally posted the recipe for this panini on my Instagram in 2022 and it received over 13 MILLION views and almost half a million likes, shares and saves.

And for good reason, because this grilled veggie panini is incredibly delicious and loaded with so much flavor, color and texture.

Grilled vegetable panini is chuck full with two types of pesto, perfectly tender grilled zucchini, squash, bell pepper and eggplant. Gooey melted mozzarella cheese adds an element of cheesy goodness while fresh arugula and red onion adds a peppery, zesty bite that balances it all out.

This grilled veggie panini with pesto makes for a luxurious lunch or easy dinner idea both vegetarians and meat eaters alike will enjoy.

Ingredients

Ciabatta: my local store sells a 15 ounce ciabatta loaf that is perfect for this recipe. If you cannot find a large loaf of ciabatta, you can use four single serving ciabatta rolls.
Pesto: I use regular basil pesto and sun-dried tomato pesto for maximum flavor.
Squash: I use yellow squash and zucchini cut into thin strips.
Eggplant: I like the meatiness that grilled eggplant provides this sandwich.
Bell pepper: bell pepper adds beautiful color, flavor and texture.
Red onion: adds a nice zesty freshness.
Mozzarella: the cheese gets all melty when the sandwich is toasting and adds the right amount of richness to this panini.
Arugula: adds a nice peppery bite.

Equipment

Grill or grill pan
Panini press
Cutting board
Bread knife
Tongs
Rubber spatula

How to Make Grilled Vegetable Panini

Heat grill or grill pan to medium heat. Grease grill or grill pan with a high smoke point oil.

Grill the bell pepper for 5 minutes on each side, eggplant for 3-4 minutes on each side and zucchini and squash for 2 minutes on each side. Remove the vegetables from the grill and season with salt and black pepper.

Heat a panini press (or large pan) to medium-high heat. Slice ciabatta in half and spread basil pesto on one side and sun-dried tomato pesto on the other.

To the bottom half of the bread, add slices of mozzarella, followed by the eggplant, bell pepper, zucchini and squash. Top with red onion and fresh arugula and close the sandwich up.

Place sandwich in the panini press or large pan. Toast the panini until the mozzarella cheese has melted and the top of the sandwich is golden brown, about 5 minutes in the panini press or 3 minutes on each side in a pan.

The steps of building the grilled vegetable panini.

Tips

To Store: store leftover grilled veggie panini in an air tight container or resealable baggie in the fridge for up to 3 days.
To reheat: place panini in a pan over low heat and reheat for 3-4 minutes on each side. Careful not to turn the heat up too high or your bread will burn before the filling is warmed through. Alternatively, you can reheat in an air fryer at 350°F for 5-6 minutes, or until warmed through.

Substitutions and Variations

Ciabatta: any bread that is crusty on the outside and soft and tender on the inside will work for this panini, such as crusty Italian or baguette.
Pesto: I like to use two types of pesto for maximum flavor but you can just stick to one or a different spread of choice such as hummus or balsamic glaze.
Bell pepper: you can use roasted red peppers instead of grilling fresh ones yourself. Just pat off some of the excess liquid before adding to the sandwich.
Mozzarella: use any mild cheese, such as provolone, fontina or Muenster. Goat cheese would also be delicious on this panini.
Arugula: if you don’t like the peppery bite of arugula, you can use spinach instead.
Protein: this panini is meant to be a vegetarian sandwich and very hearty in its own right. However, feel free to add grilled chicken or chicken cutlets to this panini for additional protein.

Holding two slices of grilled vegetable panini to show cross section.

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If you make this Grilled Vegetable Panini, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!

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