Grilled Summer Vegetable Panini

You don’t need a fancy panini press to enjoy my Grilled Summer Vegetable Panini—just a hot pan and something heavy to press it down or a grill. A hearty toasted sandwich with grilled veggies like eggplant (aubergine) bell peppers, and zucchini (courgette), layered with melty cheese and a spread of sun-dried tomato pesto, this sandwich is summer in every bite. 

Ingredients

• Sun-dried tomatoes in olive oil
• Garlic
• Basil
• Eggplant/Aubergine
• Red bell peppers
• Zucchini/Courgette
• Olive oil
• Salt
• Black pepper
• Oregano
• Provolone
• Bread

What is a panini?

Panini (plural; singular in Italian: panino)is an Italian grilled or toasted sandwich, typically made with Italian bread like ciabatta or focaccia. It’s filled with ingredients like meats, cheeses, vegetables, and spreads, then pressed and grilled to create a warm, crispy, melty sandwich.

Best bread for panini

1. Ciabatta – Lightly crisp crust with a soft, airy interior; a classic panini bread.
2. Focaccia – Herby, rich, and slightly chewy; adds great flavor and texture.
3. Sourdough – Tangy and firm; grills beautifully and adds character.
4. Baguette (halved lengthwise) – Crunchy and dense; ideal for hearty fillings.
5. Italian bread – Soft but sturdy enough to hold fillings; great all-around option.
6. Multigrain or whole wheat – For a healthier twist, just make sure it’s not too soft or it may get soggy.

Bread to avoid

Avoid soft sandwich bread—it tends to flatten too much and doesn’t hold up to grilling. Choose something with structure and crust.

Sun-Dried tomato spread

Sun-dried tomatoes are one of my favorite ways to add sweet flavor to many dishes. By turning them into a Pesto (pictured above), I use it in my Grilled Vegetable Pasta Salad—or as the secret flavor weapon in Hummus and this vegetable grilled cheese, spread right onto the bread.

Summer Vegetables

For this Italian-inspired Grilled Summer Vegetable Panini, I like to use meaty eggplant, summer zucchini (courgette) and grilled bell peppers. All are simply seasoned with salt, pepper and dried oregano and the oil from the sun-dried tomatoes.

Grilling Vegetables

This can be done on your outdoor grill, or on the stove top using a grill pan. It’s the perfect way to bring a taste of summer to these fancy grilled cheese (or toasties as we call them in the UK).

Grilling eggplan/aubergine

It’s best to completely remove the eggplant peel for this recipe. When I’ve made this panini without peeling the eggplant, I find that the skin becomes tough and you end up pulling the eggplant out of the sandwich when you take a bite. 

Also, slice the eggplant fairly thick, as it loses a lot of moisture while cooking and can become very thin. I chop the bell pepper into pieces for the same reason—it can shrink and slip out just as easily.

Best cheese for panini

For this recipe, I recommend creamy provolone—it complements the vegetables and melts beautifully. Mozzarella is also one of the best melting cheeses, but since it doesn’t have much flavor, I’d opt for Havarti or a mild cheddar instead.

Bonus Tip

Mix cheeses! For example, mozzarella + cheddar gives you melt + flavor. Or provolone + Gruyère for a rich, savory combo.

No Panini Maker?  No Problem

You don’t need a panini maker for this sandwich; you can use your indoor or outdoor grill (which gives great grill marks on the bread). If you don’t have a grill, a heavy skillet or pan works just like when you make grilled cheese. If you don’t have a grill, just sauté the vegetables in the pan before assembling and cooking the panini.

Optional Variations and Substitutions

• Add grilled onions or portobello mushrooms for extra flavor and a meaty bite.
• If you don’t want to make the sun-dried tomato pesto, use store-bought or homemade basil pesto instead.
• Hummus also makes a delicious alternative spread.

If you’ve made my Grilled Vegetable Summer Panini, please leave a star rating in the recipe card. You can also leave a comment or ask a question below.