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Let the grilling begin ... with summer just around the corner :). Only instead of ribs or a juicy hamburger, its grilled veggie panini today.

Serve this with a nice tall cool drink and your favorite chips. Enjoy!


I used a heavy cast iron skillet to press the sandwich down on the grill.

This gives the sandwich ridges and the bread will grill to a perfect crisp on the outside.


  • Oil for brushing
  • Portobello mushrooms
  • Yellow squash, sliced lengthwise
  • Zucchini, sliced lengthwise
  • Tomatoes, sliced
  • Red onions, sliced
  • Red wine vinegar
  • Sourdough bread
  • Slices provolone cheese
  • Basil


  • Heat grill.
  • Brush vegetables with oil.
  • Grill mushrooms, squash and zucchini for 2–3 minutes on each side or until well-defined grill marks appear.
  • Place the onions and tomato slices on top of aluminum foil and place it on the grill to prevent them from falling through the grids.
  • In a large mixing bowl, toss all of the grilled vegetables with red wine vinaigrette and allow to marinate for at least 30 minutes.
  • Dress your sandwich in whichever way you like and divide the vegetables evenly.
  • Grill the prepared sandwich for a few minutes on each side until bread is slightly toasted.

Categories: Broil/Grill  Brown Bag  Camping  Lunch  Picnic  Sandwich 
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