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Grilled vegetable panino sliced open on a wooden board showing layers of zucchini, eggplant, bell pepper, and basil

Grilled Vegetable Panino with Olive Oil

A hearty Italian-style grilled vegetable panino built with charred zucchini, eggplant, and bell pepper on crusty bread, finished with extra virgin olive oil and fresh basil.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 panini
Calories: 430
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium (about 300 g) eggplant, sliced 5 mm thick salted and patted dry
  • 2 medium (about 300 g) zucchini, sliced on a bias 5 mm thick
  • 2 large red bell pepper, quartered and seeded
  • 4 tbsp extra virgin olive oil divided, plus more for drizzling
  • 1 tsp flaky sea salt
  • 1/2 tsp black pepper, freshly ground
Sandwich
  • 4 portions (about 100 g each) ciabatta rolls or ciabatta loaf cut into 4 portions
  • 16 large leaves fresh basil leaves
  • 1 garlic clove peeled, for rubbing bread
  • 2 tbsp extra virgin olive oil for finishing
  • 200 g fresh mozzarella, sliced 5 mm thick optional

Method
 

Prepare the Vegetables
  1. Lay eggplant slices on a tray, sprinkle with half the flaky salt, and let sit 10 minutes. Pat dry with paper towels.
  2. Toss eggplant, zucchini, and bell pepper quarters in 3 tbsp olive oil until evenly coated.
  3. Heat a grill pan over medium-high heat for 3 minutes until it just begins to smoke.
Grill the Vegetables
  1. Grill bell peppers skin-side down for 5 to 6 minutes until the skin blisters and chars, then flip and cook 2 more minutes until tender. Transfer to a plate.
  2. Grill zucchini slices for 2 to 3 minutes per side until grill marks appear and slices bend without snapping. Transfer to the plate.
  3. Grill eggplant slices for 3 to 4 minutes per side until golden brown and soft through the center. Transfer to the plate.
  4. Season all vegetables with the remaining flaky salt and black pepper while still hot.
Build the Panino
  1. Slice each ciabatta portion in half horizontally. Rub the cut sides with the raw garlic clove, then drizzle each half with about 1/2 tsp olive oil.
  2. Layer the bottom halves with eggplant, zucchini, and bell pepper. Add mozzarella slices if using.
  3. Lay 4 basil leaves over the vegetables on each sandwich, then close with the top half of the bread.
  4. Heat a dry skillet or grill pan over medium heat. Place each panino in the pan and press with a heavy skillet or cast iron press. Cook 2 to 3 minutes per side until the crust is golden and crisp and the filling is warmed through.
  5. Cut each panino in half diagonally and serve immediately.

Notes

Nutrition calculated without optional mozzarella. Add approximately 70 kcal, 5 g protein, and 5 g fat per serving if mozzarella is included.