Grilled Vegetable Panini


  • 1 medium zucchini, sliced into 1/4-inch rounds
  • 1 medium eggplant, sliced into 1/4-inch rounds
  • 1 red bell pepper, sliced
  • 1/4 cup pesto
  • 4 slices fresh mozzarella cheese
  • 4 slices crusty bread (ciabatta, sourdough, etc.)
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper


  1. Prep Veggies: Toss the zucchini, eggplant, and bell pepper slices with 1 tablespoon of olive oil. Season with salt and pepper.
  2. Griddle On: Preheat your griddle or a grill pan to medium-high heat.
  3. Grill the Vegetables: Grill the vegetables in batches, cook for 2-3 minutes per side, or until tender and lightly charred. Remove and set aside.
  4. Assemble: Spread pesto on one side of two bread slices. Top with grilled vegetables and mozzarella cheese slices. Place the remaining two slices of bread on top.
  5. More Oil: Brush the outside of the sandwiches with the remaining olive oil.
  6. Grill the Panini: Place the sandwiches on the hot griddle. Cook for 2-3 minutes per side, or until the bread is golden brown, crispy, and the cheese is melted. You might want to weigh down the sandwiches with a heavy pan to get good grill marks.
  7. Slice and Serve: Cut the panini in half and enjoy hot!

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