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Grilled Vegetable Panini with Vegan Pesto recipe by Safe Plated

Grilled Vegetable Panini with Vegan Pesto

A delicious panini filled with grilled vegetables like zucchini, eggplant, and bell peppers, spread with homemade vegan pesto. A flavorful and satisfying vegan lunch option.

20m prep + 25m cook4 servings
Contains nutsContains wheatDAIRY-free
580 cal|18g protein|70g carbs|25g fat|8g fiber

Ingredients

  • 8 slices Ciabatta Bread
  • 1 medium Zucchini
  • 1 medium Eggplant
  • 2 medium Bell Peppers
  • 3 tablespoons Olive Oil
  • 2 cups Fresh Basil
  • 1/4 cup Pine Nuts
  • 2 cloves Garlic
  • 1/4 cup Nutritional Yeast
  • 2 tablespoons Lemon Juice
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Instructions

  1. 1Prepare the vegan pesto: In a food processor, combine the 2 cups Fresh Basil, 1/4 cup Pine Nuts, 2 cloves Garlic, 1/4 cup Nutritional Yeast, and 2 tablespoons Lemon Juice. Add 2 tablespoons of Olive Oil. Process until the mixture is smooth. Stir in the 1/2 teaspoon Salt and 1/4 teaspoon Black Pepper.
  2. 2Prepare the vegetables: Slice the 1 medium Zucchini, 1 medium Eggplant, and 2 medium Bell Peppers into thin strips, about 1/4-inch thick. Place the sliced vegetables in a bowl. Drizzle with the remaining 1 tablespoon of Olive Oil and toss to coat. Season with a pinch more salt and pepper if desired.
  3. 3Grill the vegetables: Heat a grill pan or outdoor grill to medium-high heat. Place the oiled vegetable strips onto the hot grill. Cook for 3-5 minutes per side, or until the vegetables are tender and have visible grill marks. Remove from the grill and set aside.
  4. 4Assemble the panini: Lay out the 8 slices of Ciabatta Bread. Spread a generous amount of the prepared vegan pesto onto the inside of each slice of bread.
  5. 5Layer the panini: On four of the pesto-spread ciabatta slices, arrange the grilled zucchini, eggplant, and bell pepper strips evenly. Place the remaining four ciabatta slices on top, pesto-side down, to form four sandwiches.
  6. 6Grill the panini: Heat a panini press to medium-high heat (around 375°F or 190°C). If using a grill pan, heat it over medium heat. Place the assembled panini onto the hot press or grill pan. Cook for 4-6 minutes, pressing down gently if using a grill pan, until the bread is golden brown and toasted, and the inside is heated through. If using a grill pan, you may need to flip the panini halfway through cooking.

Substitutions

Parmesan CheeseNutritional Yeast(avoids Dairy)

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