Grilled Vegetable Panini With Pesto Mayo


The fresh taste of summer comes through in each bite of this grilled vegetable panini with pesto mayo. Seasonal zucchini, bell pepper, and herbaceous basil makes this panini satisfying and refreshing.

The grill flavor comes from the vegetables first, then from the bread when the panini is grilled.


  • Time

    20 m

  • 2 servings

  • Cals


  • 1 zucchini, thickly sliced at an angle
  • 1 red bell pepper, sliced into quarters
  • ½ red onion, sliced into thick rounds
  • Oil, to grill
  • ¼ tsp dried oregano
  • ¼ tsp garlic powder
  • Pinch salt and pepper 
  • ¼ cup Woodstock Organic Mayonnaise 
  • ¼ cup Stonewall Kitchen Basil Pesto
  • 4 slices Seattle International Bread Waterfront Sourdough
  • 4 slices Tillamook Thick Slice Pepper Jack Cheese


  • Preheat & Prep

    Heat a grill or grill pan over medium high heat and oil the grill if necessary. Drizzle the zucchini, pepper, and onion with a spoonful or two of oil, then sprinkle the dried oregano, garlic powder, and a generous pinch of salt and pepper.
  • Grill the Veggies

    Place the veggies on the grill and cook for 3-6 minutes per side, until nicely browned on each side. The zucchini will cook faster than the peppers and onions.
  • Assemble the Panini

    Mix together the mayonnaise and pesto until smooth. Spread a spoonful or so of the pesto mayo onto each slice of bread. On top of the pesto mayo, lay 2 slices of cheese. Follow with the grilled vegetables and top with another slice of bread, pesto mayo side down. Repeat with the other two slices of bread and veggies.
  • Grill the Panini

    Oil the grill again if necessary. Place the sandwiches on the grill and cook for 3-5 minutes per side, until browned and the cheese is melting. Remove from heat and serve while hot!

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