Grilled Vegetables Panini

Grilled Vegetables Panini


10 minutes


4 servings


Chef’s Knife

Bamboo Cutting Board

Mixing Bowls (1, 2 and 5-quart)

Double Griddle

Round Grill


1 tomato, sliced

½ cup red onion, sliced

¼ cup balsamic vinegar

1 red bell pepper, sliced

1 green bell pepper, sliced

1 zucchini, sliced

1 teaspoon sesame oil

4 ounces goat cheese, crumbled

2 ounces pesto sauce

8 slices Panini bread

Salt and black pepper to taste


  1. In the 2-quart Mixing Bowl, add tomato, onion and vinegar, marinate for 5 minutes.
  2. In the 5-quart Mixing Bowl, add remaining vegetables; mix with sesame oil, salt and pepper to taste.
  3. Preheat the Double Griddle at medium high heat for 3 minutes. Reduce temperature to low and sauté vegetables for 3 more minutes per side.
  4. In the 1-quart Mixing Bowl, combine cheese and pesto sauce.
  5. Evenly spread pesto mixture on each bread slice. Add tomato, onion and remaining vegetables, in that order, to make a sandwich.
  6. Preheat Round Grill at medium high heat for 3 minutes. Reduce temperature to low, place the sandwiches and toast each side for about 2 minutes. Enjoy.


CHEF’S NOTE: If you take these sandwiches to your picnic, let them cool down and wrap them well in plastic wrap. To make this recipe vegan, don't include goat cheese.