Vegetable Panini Recipe
grilled eggplant, roasted red pepper, tomato confit, basil pesto, and goat cheese, served on country bread with a green salad
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetable Panini
Green Salad
Method
Vegetable Panini
- 1
Prepare the Eggplant
Slice the eggplant into 1/4-inch thick rounds. Sprinkle with salt and let sit for about 30 minutes to draw out moisture. Pat dry with a paper towel.
- 2
Roast the Eggplant
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the eggplant slices and grill for about 4-5 minutes on each side, or until tender and golden brown. Remove from heat and set aside.
- 3
Prepare the Tomatoes
While the eggplant is resting, chop the tomatoes and cook them in a small saucepan over low heat, stirring occasionally until they break down into a confit-like consistency, about 10-15 minutes. Season with salt and pepper.
- 4
Assemble the Panini
Spread basil pesto on one side of each slice of country bread. On two slices, layer the grilled eggplant, roasted red peppers, tomato confit, and crumbled goat cheese. Top with the other two slices of bread, pesto side down.
- 5
Grill the Panini
Heat a panini press or grill pan over medium heat. Brush the outside of the assembled sandwiches with remaining olive oil. Grill for 4-5 minutes, or until the bread is golden brown and crispy.
Green Salad
- 6
Prepare the Salad
In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber.
- 7
Dress the Salad
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over the salad and toss to combine.