Grilled Vegetable Panini Hummus (Printable Version)

Smoky grilled vegetables combine with creamy hummus and fresh herbs pressed between crisp ciabatta rolls.

# What You’ll Need:

→ Vegetables

01 - 1 medium zucchini, sliced lengthwise
02 - 1 red bell pepper, seeded and sliced into strips
03 - 1 small eggplant, sliced into 1/2-inch rounds
04 - 1 red onion, sliced into thick rings
05 - 2 tablespoons olive oil
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Panini

08 - 4 ciabatta rolls or other crusty sandwich rolls, halved
09 - 1 cup hummus (approximately 8 fluid ounces)
10 - 1 cup baby spinach leaves
11 - 1/4 cup fresh basil leaves

→ Optional Extras

12 - 1 tablespoon balsamic glaze
13 - 1/2 cup crumbled feta cheese (omit for vegan option)

# Directions:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Brush zucchini, red bell pepper, eggplant, and red onion slices with olive oil, then season with salt and black pepper.
03 - Grill the vegetables for 3 to 4 minutes per side until tender and slightly charred, then remove from the grill and set aside.
04 - Optionally, lightly toast the ciabatta rolls on the grill until golden.
05 - Spread a generous layer of hummus onto the bottom half of each roll, layer with grilled vegetables, then top with baby spinach and fresh basil leaves. Drizzle balsamic glaze and sprinkle feta cheese if using.
06 - Cover with the top halves of the rolls to close the sandwiches.
07 - Place sandwiches in a panini press or grill pan, pressing and cooking for 2 to 3 minutes until the bread is crisp and fillings are warmed through.
08 - Slice the panini and serve immediately.

# Top Tips:

01 -
  • The vegetables get this incredible smoky tenderness that makes you forget you're eating something so healthy.
  • It comes together in about thirty minutes and actually feels like you've accomplished something in the kitchen.
  • Whether you're cooking for yourself or feeding people with different diets, this one works for everyone.
02 -
  • Don't crowd the grill pan or your vegetables will steam instead of char, and that steamed vegetable taste is what separates okay from genuinely good.
  • Room-temperature hummus spreads easier than cold hummus, so take it out of the fridge while you're grilling the vegetables.
  • The panini press is forgiving, but too much pressure too fast can squeeze all the hummus out the sides, so press gently and let the heat do the work.
03 -
  • If you don't have a panini press, a heavy skillet works just fine; just make sure the heat is medium so the bread crisps without burning.
  • Grilling vegetables in batches so they actually stay on the grill long enough to char is worth the extra minute it takes, because rushed vegetables stay pale and boring.

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