Recipes › Sandwich › Roasted Vegetable and Pesto Panini Recipe

Roasted Vegetable and Pesto Panini Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired panini combines warm roasted vegetables with vibrant homemade basil pesto, pressed between crusty ciabatta bread until golden and melted. The vegetables—zucchini, bell peppers, eggplant, and red onion—are roasted until tender and slightly caramelized, creating depth against the fresh, aromatic pesto. It's a satisfying vegetarian sandwich that captures the essence of Italian comfort food.

Ingredients

• 1 medium zucchini, sliced lengthwise into 1/4-inch (6 mm) planks
• 1 red bell pepper, quartered and seeded
• 1 small eggplant, sliced lengthwise into 1/4-inch (6 mm) planks
• 1 red onion, sliced into 1/2-inch (12 mm) rings
• 4 tablespoons (60 ml) olive oil, divided
• 1 teaspoon sea salt, divided
• 1/2 teaspoon black pepper, divided
• 1 cup (30 g) fresh basil leaves, packed
• 2 cloves garlic, minced
• 1/3 cup (80 ml) extra-virgin olive oil
• 1/4 cup (30 g) grated Parmigiano-Reggiano cheese
• 2 tablespoons (20 g) pine nuts, toasted
• 1/4 teaspoon sea salt for pesto
• 8 slices ciabatta bread or panini rolls (each 1/2-inch or 12 mm thick)
• 4 ounces (115 g) fresh mozzarella, sliced, or provolone cheese
• 2 tablespoons (30 g) butter, softened

Instructions

1. Preheat oven to 425°F (220°C). Arrange zucchini, bell pepper, eggplant, and red onion on two large baking sheets in a single layer. Drizzle with 4 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat evenly.

2. Roast vegetables for 25–30 minutes, stirring halfway through, until tender and lightly charred at the edges. Remove from oven and cool for 5 minutes.

3. While vegetables roast, prepare the pesto. Combine basil leaves, minced garlic, toasted pine nuts, and 1/4 teaspoon salt in a food processor. Pulse until roughly chopped.

4. With the food processor running, slowly drizzle in 1/3 cup extra-virgin olive oil until pesto reaches a thick, spreadable consistency. Add grated Parmigiano-Reggiano cheese and pulse 2–3 times until just combined. Set aside.

5. Spread 1/2 tablespoon softened butter on one side of each bread slice. Heat a panini press or large skillet over medium-high heat.

6. For each panini: place one bread slice butter-side down in the press or skillet. Spread 1 tablespoon pesto on the unbuttered side. Layer roasted vegetables evenly, then top with sliced mozzarella or provolone.

7. Top with another bread slice, butter-side outward. If using a panini press, close it and cook for 3–4 minutes until bread is golden and cheese melts. If using a skillet, cook for 2–3 minutes until golden, then flip carefully and cook the other side for 2–3 minutes, pressing gently with a spatula.

8. Transfer to a cutting board and cut diagonally in half. Serve immediately while still warm.

Substitutions

• Use spinach-based pesto instead of basil for a slightly earthier flavor, or substitute 3 tablespoons pesto with 2 tablespoons ricotta cheese for a creamier texture.
• Replace mozzarella with aged provolone or fontina cheese for deeper, more complex flavor.
• Substitute pine nuts with toasted walnuts or sunflower seeds in the pesto if allergies are a concern.
• For a vegan version, replace mozzarella with dairy-free cashew cheese or store-bought vegan mozzarella.

Tips

• Roast vegetables in a single layer without overcrowding for better caramelization and to avoid steaming.
• Toast pine nuts briefly in a dry skillet before using them in pesto to intensify their nutty flavor.
• If preparing multiple panini, keep finished ones warm by wrapping them in foil or placing them in a low oven (200°F / 95°C).
• Make pesto fresh the day of serving for the brightest flavor and color; avoid blending longer than necessary to prevent oxidation.

The panini tradition in Italy reflects the country's regional pride in fresh, seasonal ingredients and simple preparation. This roasted vegetable and pesto version draws from Southern Italian and Mediterranean cooking, where basil pesto originated in Liguria and grilled or roasted vegetables are staples of cucina italiana. Panini have become iconic Italian street food, representing quick, quality meals built on layers of authentic flavors.

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