Grilled Veggie Panini with Pesto Mayo

⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 10 minutes

The combination of grilled vegetables, creamy pesto mayo, and melted cheese creates a burst of flavors in every bite.

This scrumptious sandwich features grilled zucchini, bell peppers, and eggplant, layered with melted mozzarella cheese and a burst of basil-infused mayo. All snugly enclosed in a crusty panini bread, this vegetarian masterpiece promises a fulfilling and flavor-packed lunch experience.

Ingredients

🍽️ Servings: 2 • 🔥 Calories/Serving: 450

1 zucchini, sliced lengthwise
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small eggplant, sliced
1/4 cup pesto mayo (store-bought or homemade)
4 slices of your favorite bread (whole-grain or ciabatta recommended)
4 slices of mozzarella cheese (optional, omit for vegan)
Fresh basil leaves

Steps

Step 1

Marinate the Veggies: In a bowl, combine zucchini, red bell pepper, yellow bell pepper, and eggplant. Drizzle balsamic vinegar and olive oil over the veggies. Season with salt and pepper. Toss until the veggies are evenly coated. Let them marinate for 5 minutes.

Step 2

Grill the Veggies: Preheat a grill or grill pan over medium-high heat. Grill the marinated veggies for about 2-3 minutes per side or until they are tender and have grill marks. Remove from the grill and set aside.

Step 3

Assemble the Panini: Lay out the four slices of bread. On two slices, spread a generous amount of pesto mayo. Layer the grilled veggies on the pesto mayo side of the bread. Top with fresh basil leaves and slices of mozzarella cheese (if using). Close the sandwiches with the remaining bread slices.

Step 4

Grill the Panini: Preheat a panini press or a grill pan over medium heat. Place the assembled sandwiches on the panini press or grill pan. Press down with a spatula to flatten the sandwiches slightly. Grill for about 2-3 minutes on each side or until the bread turns golden brown, and the mozzarella is melted.