Roasted Vegetable Panini


Roasted Vegetable Panini
Prep time
Cook time
Total time
A sandwich even a veggie-hater will love!
Recipe type: Sandwich
Cuisine: American
  • 8 pieces of good Italian bread
  • ½ cup olive tapenade (hummus or basil pesto)
  • 4-8 pieces thinly sliced mozzarella (1-2 pieces per sandwich)
  • 1 medium eggplant, sliced into ½" circular pieces
  • 1 large or 2 medium zucchini, sliced length-wise into ¼" in pieces
  • 2 whole roasted red peppers - cut in half to make 4 slices total
  • Extra virgin olive for brushing
  • 1 tsp salt and pepper
  1. Preheat oven to 425 F.
  2. Place sliced eggplant and zucchini on baking sheets. Brush lightly with olive oil on both sides. Sprinkle one side with salt and pepper evenly. Roast for about 1 hour or until veggies have gotten soft and most of the moisture has evaporated.
  3. To assemble the sandwiches, line up 4 slices of the bread. Spread about 2 tbsp of olive tapenade on each half. Top with a few slices of eggplant, zucchini and roasted red peppers. Top the veggies with a few slices of the cheese followed by the top slice of bread. Press down slightly. Make all 4 sandwiches.
  4. Heat up your panini press if you have one, or just a sauté pan over medium high heat. Spray with non stick cooking spray or olive oil and cook the sandwich until each side is golden brown and the cheese is melted - about 3 minutes per side of a total of 5 -7 minutes in the panini press. If you're using a sauté pan, I suggest putting another pan on top of the sandwich with a heavy can on top. It helps press the panini into a nice melted unit.
  5. Serve warm with baked potato chips or a nice fruit salad - try my winter fruit salad! Here's the recipe!