Tested till perfect Grilled Vegetable Panini

Grilled Vegetable Panini

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe1 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 2sweet red peppersweet red peppers
  • 2 2yellow pepperyellow peppers or green peppers
  • 2 2portobello mushrooms
  • 2 2zucchinizucchinis, (10 oz/300 g total)
  • 1/4 cup 1/4cupextra-virgin olive oil
  • 1/4 cup 1/4cupwine vinegar
  • 1/2 tsp 1/2tspDijon mustard
  • 1 1clove garliccloves of garlic, minced
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/2 cup 1/2cupmayonnaise
  • 2 tbsp 2tbspchopped fresh mint
  • 2 tbsp 2tbsptahini paste
  • 4 4crusty buncrusty buns, cut in half
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Seed, core and cut red and yellow peppers into quarters; place in large bowl. Remove stems from mushrooms; add mushrooms to bowl. Slice zucchini lengthwise; add to bowl.

Whisk together oil, vinegar, mustard, garlic, salt and pepper; pour all but 2 tbsp (25 mL) over vegetables and toss to coat.

Place vegetables on greased grill over medium-high heat; close lid and cook, turning once, for 10 to 15 minutes or until tender-crisp. Thickly slice mushrooms.

Whisk mayonnaise, mint and tahini into reserved oil mixture; spread on cut sides of buns. Sandwich vegetables in buns. (Make-ahead: Wrap and refrigerate for up to 4 hours.) Cut in half to serve.

Nutritional Information Per serving: about

cal 303 pro 5g total fat 20g sat. fat 2g
carb 27g fibre 3g chol 9mg sodium 414mg

% RDI:

calcium 3 iron 15 vit A 19 vit C 160
folate 25
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