Pesto Grilled Vegetable Paninis
These paninis are filled with grilled veggies, basil pesto, and melty provolone cheese! They're the most perfect summer sandwich the whole family will love!
Ingredients
- 1 red bell pepper, cut into 1'' strips
- 1 orange bell pepper, cut into 1'' strips
- 2 medium zucchinis, thinly sliced lengthwise
- 3 portobello mushrooms, thinly sliced
- 1 small red onion, thinly sliced
- olive oil
- dried oregano
- salt
- pepper
- crusty bread, cut into ¾'' thick slices
- pesto (homemade or storebought!)
- sliced provolone cheese
- softened butter
Instructions
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Place all the veggies in a large bowl. Drizzle lightly with olive oil until coated. Grill veggies on an outdoor or indoor grill. The timing I find works for me is 8-10 minutes per side for the peppers, 4-5 minutes per side for the zucchini, 5-6 minutes per side for the portobello mushrooms, and the same for the onions. Use your judgement based on your grill and how toasty you like your veggies!
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Preheat your panini press if you have one, to medium-high heat. If not, you can cook this sandwich in a pan just like a grilled cheese!
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Once vegetables are all grilled, sprinkle with dried oregano, salt, and pepper to taste while they're still hot.
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Spread outsides of bread with softened butter. Spread insides with a couple tablespoons of pesto. Lay on your grilled vegetables, followed by two slices of provolone. Top with the other bread half.
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Grill panini for 6-8 minutes on the panini press, then flip and cook for another 3-4 minutes or until bread is crusty, golden, and has grill marks. The timing can vary based on your panini press or pan!
Recipe Notes
*Sometimes, the onions can fall through the grill grates, so you can sauté these in a skillet until caramelized too! This makes a bunch of grilled veggies, probably enough for 6+ big sandwiches, so they're great for leftovers too!