Vegetarian Grilled Vegetable Pesto Panini
A delicious panini filled with smoky grilled vegetables and fresh homemade basil pesto, pressed until crispy and golden.
This panini is a delightful fusion of tender grilled vegetables and a vibrant basil pesto. Slices of eggplant, zucchini, and red bell pepper are layered between crusty panini bread, spread with a generous amount of homemade pesto, then pressed until perfectly crisp.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Cucumber - 1 pc
- Olives - 50 g
- Tomatoes - 150 g
- Lemon Juice - 10 ml
- Naan Bread - 4 pcs
- Feta Cheese - 80 g
- Hummus - 100 g
- Onion - 0.5 pc
- Arugula - 50 g
- Olive Oil - 15 ml
Directions
Step 1
Preheat a panini press or grill pan over medium heat.
Step 2
Slice 1 medium eggplant, 1 medium zucchini, and 1 red bell pepper into 1/4-inch thick slices. Brush each slice with 20 ml olive oil and season with 1 tsp salt and 0.5 tsp black pepper.
Step 3
Grill the vegetable slices for 3-4 minutes on each side until tender and lightly charred.
Step 4
Spread 50 g of homemade basil pesto evenly on 4 slices of panini bread.
Step 5
Layer the grilled vegetables onto the bread and top with another slice of bread.
Step 6
Place the assembled panini in the press for 3-4 minutes until the bread is crispy and the filling is warm.
Step 7
Cut in half and serve immediately.
Cook's Notes
For an extra burst of flavor, add a few fresh basil leaves inside the sandwich before pressing.