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- 1 medium zucchini, sliced into thin strips - 1 bell pepper (red or yellow), sliced into strips - 1 small eggplant, sliced into thin rounds - 1 cup fresh spinach - 1 medium tomato, sliced - 4 slices of whole grain or ciabatta bread - 4 tablespoons hummus - 2 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon dried oregano - 1 teaspoon balsamic vinegar I love using fresh veggies for this panini. Zucchini adds a nice crunch. The bell pepper gives a sweet taste. Eggplant provides a rich, creamy texture. Spinach adds a fresh green layer. Tomato brightens the flavors. For the bread, I choose whole grain or ciabatta. Both options hold up well when grilled. Hummus is my go-to spread. It adds creaminess without dairy. Don’t forget the seasoning! Olive oil helps the veggies grill nicely. Salt and pepper bring out the flavors. Dried oregano adds a warm, earthy taste. A splash of balsamic vinegar ties it all together. You can find the full recipe for this delicious grilled vegetable panini below. Enjoy! - Preheat your grill or grill pan over medium heat. - In a bowl, toss the zucchini, bell pepper, and eggplant with olive oil, salt, pepper, and oregano. - Place the mixed vegetables on the grill. Cook for 3-4 minutes per side until tender. - Once grilled, set the vegetables aside on a plate. - Take four slices of bread. Spread 1 tablespoon of hummus on one side of each slice. - On two slices, layer the grilled vegetables, fresh spinach, and tomato slices. - Drizzle balsamic vinegar over the veggies for extra flavor. - Top with the other slices of bread, hummus side down, forming a sandwich. - Lightly grease the grill pan. Place the panini in the pan. - Grill for 4-5 minutes per side, or until golden brown. - If you have a panini press, use it for an easier cooking method. Enjoy making your grilled vegetable panini with this full recipe! To get those nice grill marks, keep the grill hot. Preheat your grill or pan to medium heat. This ensures even cooking and helps the veggies sear nicely. Place your veggies on the grill without crowding them. Grill each side for about 3-4 minutes. When you see those beautiful grill lines, it's time to flip. This step makes your panini not just tasty but also pretty! You can boost flavors by adding spreads or cheese. Try creamy mozzarella or tangy feta for a tasty twist. If you're looking for a plant-based option, vegan cheese works great too. For a zesty kick, mix in some fresh herbs like basil or thyme. You can also add spices, like smoked paprika or chili flakes, to give your panini a fun pop of flavor. Serving your panini can be fun and creative! Try using a wooden board or a bright plate to make it pop. Slice the panini in half and stand it upright for a fun look. Garnish with a sprig of fresh basil or a side of mixed greens. These small touches can make your meal feel special and inviting. For a little extra flair, drizzle some balsamic reduction over the plate. It’s all about making your dish look as good as it tastes! {{image_2}} You can enhance your grilled vegetable panini with cheese. Mozzarella adds a nice creaminess. Feta gives a tangy kick. If you want a dairy-free option, try vegan cheese. Brands like Daiya or Violife melt well and taste great. Feel free to swap in other veggies. Consider using mushrooms, asparagus, or squash. Seasonal swaps can make it even better. In summer, add fresh tomatoes or zucchini. In fall, roasted pumpkin or sweet potatoes work well. If you need a gluten-free choice, select gluten-free bread. Many good brands exist now. You can also make a wrap using lettuce. Gluten-free tortillas are another great way to enjoy this dish. Wrap your veggies and enjoy! To keep leftover panini fresh, wrap them tightly in plastic wrap or foil. This helps prevent the bread from getting soggy. I recommend using an airtight container for added protection. Store the container in the refrigerator. Leftovers taste best within two days. To reheat your panini, use an oven for crispy results. Preheat the oven to 350°F (175°C). Place the panini directly on the rack for about 10 minutes. If you prefer the microwave, wrap the panini in a paper towel. Heat for 30 seconds to 1 minute. This method will make the inside warm but may leave the bread soft. If you want to freeze your panini, assemble them first but do not grill. Wrap each panini in plastic wrap, then place them in a freezer bag. This will help preserve flavor and texture. For thawing, move the panini to the fridge overnight. To reheat, use the oven method mentioned earlier for the best results. Enjoy your delicious grilled vegetable panini any time! You can use a stovetop or oven to make a grilled vegetable panini. If using a stovetop, heat a skillet over medium heat. Place the assembled panini in the skillet. Press it down with a spatula to create a nice toast. Cook for about 4-5 minutes per side. If using an oven, preheat it to 375°F. Place the panini on a baking sheet. Bake for about 10-12 minutes or until the bread is crispy. You can pair your grilled vegetable panini with a fresh salad or soup. A simple mixed greens salad adds a nice crunch. Tomato soup is a classic pairing that complements the flavors well. For drinks, try a refreshing iced tea or a light white wine. These options balance the meal and enhance the taste. Yes, you can prepare some parts ahead of time. Slice your vegetables and store them in the fridge. You can also spread hummus on the bread in advance. Assemble the panini just before grilling to keep it fresh. Store any leftovers in an airtight container in the fridge. Enjoy within a few days for the best taste. You can easily change the flavors and ingredients in your grilled vegetable panini. Try adding different veggies like mushrooms or red onions. You can also add cheese like mozzarella or feta for creaminess. If you like spice, sprinkle in some chili flakes or use spicy hummus. Personalize it to fit your taste! This blog post covered how to create a delicious grilled vegetable panini. We explored the right ingredients, step-by-step grilling instructions, and tips for enhancing flavors. I shared variations for cheese, gluten-free options, and smart storage methods. Now you can make the perfect panini with just a bit of planning. Enjoy the fresh taste, share with friends, and customize it to your liking. Happy grilling!

47. Grilled Vegetable Panini

Savor the flavors of summer with this delicious grilled vegetable panini recipe! Packed with vibrant zucchini, eggplant, and bell peppers, it's a perfect way to enjoy fresh veggies. Simply grill, layer with hummus, and toast to perfection for a satisfying meal. Ready in just 30 minutes, this panini is ideal for a quick lunch or a light dinner. Click through to explore this tasty recipe and elevate your sandwich game today!
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Ingredients
  

1 medium zucchini, sliced into thin strips

1 bell pepper (red or yellow), sliced into strips

1 small eggplant, sliced into thin rounds

1 cup fresh spinach

1 medium tomato, sliced

4 slices of whole grain or ciabatta bread

4 tablespoons hummus

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon dried oregano

1 teaspoon balsamic vinegar

Instructions
 

Preheat your grill or grill pan over medium heat.

    In a bowl, toss the zucchini, bell pepper, and eggplant with olive oil, salt, pepper, and dried oregano until well coated.

      Place the mixed vegetables on the grill and cook for about 3-4 minutes per side until they are tender and have nice grill marks. Remove them from the grill and set aside.

        Take the slices of bread and spread 1 tablespoon of hummus on one side of each slice.

          Layer the grilled vegetables on two slices of bread, followed by fresh spinach and slices of tomato. Drizzle the balsamic vinegar over the veggies for extra flavor.

            Top with the remaining slices of bread, hummus side down, to create a sandwich.

              Lightly grease the grill pan and place the panini in the pan. Grill for about 4-5 minutes on each side, or until the bread is golden brown, and the inside is heated through. If you have a panini press, you can use that for an easier alternative.

                Once grilled, remove the panini from the grill, slice it in half, and serve warm.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2

                    - Presentation Tips: Serve the grilled vegetable panini on a wooden board or a colorful plate, and garnish with a sprig of fresh basil or a side of mixed greens for added color.