Grilled Vegetable Panini


  • 3 tablespoons butter or margarine, melted
  • 2 garlic cloves, pressed
  • 8 slices (1/2-3/4 inch thick) sourdough bread
  • 1 medium red bell pepper
  • 1 small red onion
  • 1 medium eggplant
  • 1 medium yellow summer squash
  • 1 medium zucchini
  • Salt and ground black pepper to taste
  • 8 (1 ounce) slices Provolone cheese


  1. Melt butter in microwave on HIGH 20-25 seconds or until melted; add garlic. Brush one side of each slice of bread with butter mixture; set aside.
  2. Slice bell pepper crosswise into 1/2-inch-thick rings.
  3. Slice onion crosswise into 1/2-inch-thick slices.
  4. Cut eggplant, yellow squash and zucchini lengthwise into 1/2-inch slices.
  5. Heat Grill Pan over medium-high heat. Lightly spray pan with vegetable oil using Kitchen Spritzer. Place bell pepper and onion into pan. Season with salt and black pepper. Cook 3-4 minutes on each side or until vegetables are crisp-tender. Remove from pan; set aside and keep warm.
  6. Spray pan again with vegetable oil. Cook eggplant, yellow squash and zucchini 3-4 minutes on each side or until crisp-tender. Remove from pan; set aside and keep warm.
  7. To assemble sandwiches, arrange four pieces of bread buttered side down; top each with 1 slice cheese, 2 slices each eggplant, yellow squash, zucchini and bell pepper rings, and 1 slice red onion. Top with remaining cheese and remaining bread, buttered side up.
  8. Heat pan over medium heat. Cook sandwiches 1-2 minutes on each side or until cheese is melted and grill marks appear on surface of bread, turning once with Nylon Turner.
  9. Serve immediately.

Yield: 4 sandwiches

Nutrients per serving: Calories 490, Total Fat 30 g, Saturated Fat 15 g, Cholesterol 60 mg, Carbohydrate 38 g, Protein 21 g, Sodium 960 mg, Fiber 5 g

Recipe credit: Pampered Chef

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