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Roasted Vegetable Panini with Herb Aioli is prepared on warm focaccia bread, spread with herb aioli, and topped with lettuce, roasted vegetables, creamy burrata, and a drizzle of sweet balsamic glaze. It’s the perfect lunch and a great way to use up roasted veggies.
Grilled Vegetable Panini Inspired By a Hawaiian Roadside Shack
Three years ago, I took the most unforgettable trip to Oahu, Hawaii. I’ve said it before, and I’ll say it again – the food in Hawaii is on another level. Everything was incredibly fresh, vibrant, and full of flavor.
From the tropical flavors of coconut and pineapple to the island’s fresh produce, everything just tasted better and brighter. That trip inspired my Hawaiian Banana Bread made with pineapple, coconut, and macadamia nuts.
One day, I visited Kahuku Farms on the North Shore – a beautiful spot where everything tasted light, wholesome, and absolutely delicious. It was there that I had the most epic Grilled Veggie Panini, served on focaccia bread and layered with a creamy herbed aioli that truly made the sandwich unforgettable.
Three years later, I still think about that sandwich, so I finally recreated it. This version stays true to the original, with one minor upgrade: I swapped mozzarella for creamy burrata. Trust me, this panini is outrageously delicious, and I hope you’ll give it a try!
Roasted Veggies Tip
Roasted veggies are versatile and great for meal prepping. They can be repurposed in paninis, wraps, hummus sandwiches, eggs, rice veggie bowls, and salads. Use them throughout the week for easy lunch options. Try my Pesto Quinoa with Roasted Veggies and Veggie Pesto Flatbread Pizza.
Ingredients
- Grilled Veggies: I used a combination of eggplant, zucchini, and red bell peppers tossed in olive oil and baked at 425 degrees. Other veggies you can add – onions.
- Focaccia Bread: Focaccia can be slightly tricky to find. Your best bet will be Whole Foods or Sprouts Farmers Market, otherwise, try a bakery. Slice the focaccia in half and drizzle with olive oil. Then, warm it in a pan on both sides. Alternatively, you may also use Ciabatta bread.
- Balsamic Glaze: You’ll need balsamic glaze and not regular balsamic vinegar. Balsamic glaze is reduced to a syrup consistency, and it’s sweeter and slightly thicker than balsamic vinegar. You can find it at most grocery stores – mine is from Trader Joe’s.
- Herbed Aioli: Don’t bother making aioli. Instead, I used store-bought Stonewall Kitchen’s roasted garlic aioli. I dressed it up with fresh basil and tarragon. It turned out delicious.
*See the recipe card below for full information on ingredients and quantities.*
How To Make Grilled Vegetable Panini
Preheat Oven & Slice & Roast Veggies
Prepare Herb Aioli
Heat the Focaccia Bread
Assemble Panini
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
Roasted Vegetable Panini with Herb Aioli
INGREDIENTS
For Roasted Vegies
- 1 eggplant, sliced into 1/4" thick slices
- 3 tbsp olive oil, brush over eggplant – front & back
- 2 red bell peppers, sliced
- 2 zucchini, sliced lengthwise
- 2 tbsp olive oil, divided, 1 for red peppers & 1 for zucchini
For Herb Aioli
- 3/4 cup roasted garlic aioli, I used Stonewall Kitchen brand
- 3 tbsp fresh basil, chopped
- 1 1/2 tbsp fresh tarragon, chopped
- to taste black pepper
For Grilled Focaccia Bread
- 1 pieces foccacia bread, grilled on stove, See Note 1 below.
- 2 tsp olive oil, spread over foccacia bread
To Assemble Sandwich (1 sandwich yields 2 servings)
- 1/3 piece grilled focaccia bread
- 2 spoonfuls herb aioli, spread on 1 side for both slices of focaccia
- 3 large leaves butter lettuce
- 4 tomato slices
- drizzle of balsamic glaze, I used Trader Joe's
- 1/2 ball of burrata cheese
- 4-6 slices of roasted eggplant
- 3-4 strips of roasted zucchini
- handful of roasted peppers
- 4-5 fresh basil leaves
- freshly grinded himalayan pink salt, or regular salt
- freshly grinded black pepper
INSTRUCTIONS
- Preheat Oven, Slice & Roast Veggies. Preheat oven to 425 degrees. You'll need 2 bell peppers, 2 zucchinis, and 1 eggplant. Slice the eggplant horizontally into 1/8" thickness, slice the zucchini vertically into 1/8" thickness, and slice the red bell peppers vertically, and then in half. Grease each baking tray with avocado oil. Brush both sides of the eggplant with olive oil – you'll need 3 tablespoons total. Also, season the eggplant with salt. Toss the bell peppers in 1 tablespoon olive oil and 1 tablespoon for the zucchini as well. Don't season the bell peppers and zucchini with salt. Bake at 425 for 30 minutes. Turn off the stove and leave the veggies in there for another 20-30 minutes. Here is the result.
- Prepare Herb Aioli. Use store-bought aioli, and fresh basil and tarragon. Add aioli to a bowl along with chopped basil and tarragon. Also, add black pepper to taste. Mix well and set aside.
- Heat the Focaccia Bread. Drizzle a little olive oil over sliced focaccia. Heat the bread on a pan for a few minutes on each side. Flip and warm up the bread on the other side too.
- Assemble Panini. Spread a generous amount of aioli on both sides of the bread. Top with 3 leaves of butter lettuce, 4-5 slices of tomato, freshly ground salt & black pepper, and a drizzle of balsamic glaze. Then, top with burrata cheese along with salt and black pepper. Next, top with roasted veggies – 4 slices of eggplant, zucchini, and roasted peppers. Finish with 5-6 fresh basil leaves. Close the sandwich and slice in half. Enjoy.
