Ingredients
1 medium zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small eggplant, sliced
1 cup fresh spinach
4 slices whole grain bread
4 tablespoons pesto (store-bought or homemade)
1 cup mozzarella cheese, shredded
2 tablespoons olive oil
Salt and pepper, to taste
Balsamic glaze (optional, for drizzling)
Instructions
- Preheat your grill or grill pan over medium heat.
- Toss the zucchini, red bell pepper, yellow bell pepper, and eggplant slices in a bowl with olive oil, salt, and pepper until evenly coated.
- Grill the vegetables for 5–7 minutes on each side, until tender with grill marks. Remove and set aside.
- Spread 1 tablespoon of pesto on one side of each bread slice.
- Layer grilled vegetables, spinach, and mozzarella on two slices of bread (pesto side up). Top with the remaining slices (pesto side down).
- Heat a panini press or skillet over medium heat. If using a skillet, add a little olive oil to prevent sticking.
- Grill the sandwiches until golden brown and cheese is melted, about 3–4 minutes per side.
- Remove from heat, cut diagonally, and drizzle with balsamic glaze if desired. Serve immediately.
Notes
- Use gluten-free bread to make this recipe gluten-free.
- Substitute mozzarella with goat cheese, feta, or dairy-free cheese for variations.
- Grilled vegetables can be prepared up to 2 days ahead.
- To reheat leftovers, grill in a skillet or panini press until crispy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Grilling, Pressing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 panini
- Calories: 420
- Sugar: 7g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 25mg
