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Roasted Veggie Paninis with Parmesan & Provolone

Meatless Monday is in the bag, with these savory Roasted Veggie Paninis! So comforting, so delicious, and so doable — even without a panini press.

Roasted Veggie Paninis with Parmesan & Provolone, anyone? Yup… I thought so! This hearty vegetarian sandwich recipe is equally delicious for lunch or for dinner. Veggie paninis are such an easy way to enjoy a variety of colorful vegetables in one tasty panini — but, with enough cheesy flavor that these seem positively decadent. Give them a try on your next Meatless Monday.

stack of vegetable paninis

These Roasted Veggie Paninis took me about an hour to make, but this is because my grill pan is small and I had to finish them off two at a time. If you have a larger grill pan or cook yours in a large skillet, you should be able to have them on the table much sooner. (You’ll get these picturesque grill marks from a grill pan, but the sandwiches will still be tasty if you only have a skillet! Appearances aren’t always everything.)

Looking for more vegetarian recipes? Take a few minutes to browse through the Meatless Monday category for additional main dish ideas — and, if you’re looking for more roasted veggie recipes, check out this roasted vegetable tortellini bake!

Roasted Veggie Paninis with Parmesan & Provolone

Ingredients

– for the roasted veggies

2 medium portobello mushroom caps, sliced
1 red bell pepper, sliced
1 orange or yellow bell pepper, sliced
2 small zucchini, sliced lengthwise and crosswise into flatter pieces
1 medium yellow onion, sliced
1/4 cup olive oil
1 tsp Italian seasoning
1 tsp garlic powder
1/4 tsp crushed red pepper
sea salt, to taste
black pepper, to taste
1/2 cup shredded Parmesan

– for the sandwiches

2 Tbsp olive oil
1 tsp Italian seasoning
6 ciabatta rolls
1 Tbsp balsamic vinegar
12 slices provolone (8 oz)

stack of veggie paninis

Directions

First, roast your veggies: Spray two rimmed baking sheets with cooking spray. Toss sliced veggies with olive oil and spices, then spread them out in single layers on the prepared baking sheets and sprinkle with shredded Parmesan. Bake at 400 degrees for 25 minutes, changing oven racks halfway through, then remove roasted veggies from oven.

Now, assemble your paninis: Combine olive oil and Italian seasoning. Make sure rolls are open, then lightly brush the outside of each roll (top and bottom) with the seasoned olive oil. Stir balsamic vinegar into whatever is left of your seasoned olive oil, then drizzle a little on the inside bottom of each ciabatta roll. Add one slice of provolone to each, top each generously with roasted veggies, and then add another slice of provolone and the top of the ciabatta roll.

Lastly, grill your paninis: Place assembled sandwiches in a grill pan or large skillet, press down, and weigh them down with a press or large cast iron skillet. Leave weight on top while you cook your paninis over medium heat for 3-4 minutes each side, until nicely browned and cheese is melted. (Do this in batches, depending on the size of your pan.)

weight down your paninis

Notes: If you have a panini press, use that instead! I used my smaller (less heavy) cast iron skillet as a weight since it matched the size of my grill pan, so just added a couple of cans of veggies inside it for extra press. If some veggies fall out while you’re pressing the paninis, put them on back in your sandwiches when done or enjoy them on the side.

Have your veggies, and eat them too

roasted vegetable paninis with provolone

So, these were tasty! Get this, I’m not even a huge fan of zucchini, but roasted here with the Parmesan, seasonings, and all these veggie friends? Yum: The Parmesan adds a nice tang, while the melted Provolone helps secure everything together smoothly.

Swap out veggies if you like or according to what’s in season: Eggplant would be lovely, yellow squash is always nice, red onion would add a nice pop of extra flavor and color, or throw a little fresh spinach or arugula on top of your provolone while assembling the sandwiches.

Roasted Veggie Paninis with Parmesan & Provolone, printable recipe

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4.67 from 3 votes

Roasted Veggie Paninis with Parmesan & Provolone

Meatless Monday is in the bag, with these savory Roasted Veggie Paninis! So comforting, so delicious, and so doable — even without a panini press.
Course dinner
Cuisine sandwiches
Keyword paninis, roasted vegetables, sandwiches, vegetarian, veggie sandwiches
Total Time 1 hour
Servings 6

Ingredients

– for the roasted veggies

  • 2 medium portobello mushroom caps sliced
  • 1 red bell pepper sliced
  • 1 orange or yellow bell pepper sliced
  • 2 small zucchini sliced lengthwise and crosswise into flatter pieces
  • 1 medium yellow onion, sliced
  • 1/4 cup olive oil
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1/4 tsp crushed red pepper
  • sea salt to taste
  • black pepper to taste
  • 1/2 cup shredded Parmesan

– for the sandwiches

  • 2 Tbsp olive oil
  • 1 tsp Italian seasoning
  • 6 ciabatta rolls
  • 1 Tbsp balsamic vinegar
  • 12 slices provolone 8 oz

Instructions

  • First, roast your veggies: Spray two rimmed baking sheets with cooking spray.
  • Toss sliced veggies with olive oil and spices, then spread them out in single layers on the prepared baking sheets and sprinkle with shredded Parmesan.
  • Bake at 400 degrees for 25 minutes, changing oven racks halfway through, then remove roasted veggies from oven.
  • Now, assemble your paninis: Combine olive oil and Italian seasoning. Make sure rolls are open, then lightly brush the outside of each roll (top and bottom) with the seasoned olive oil.
  • Stir balsamic vinegar into whatever is left of your seasoned olive oil, then drizzle a little on the inside bottom of each ciabatta roll. Add one slice of provolone to each, top each generously with roasted veggies, and then add another slice of provolone and the top of the ciabatta roll.
  • Lastly, grill your paninis: Place assembled sandwiches in a grill pan or large skillet, press, and weigh them down with a press or large cast iron skillet.
  • Leave weight on top while you cook your paninis over medium heat for 3-4 minutes each side, until nicely browned and cheese is melted. (Do this in batches, depending on the size of your pan.)

Notes

If you have a panini press, use that instead! I used my smaller (less heavy) cast iron skillet as a weight since it matched the size of my grill pan, so just added a couple of cans of veggies inside it for extra press. If some veggies fall out while you’re pressing the paninis, put them on back in your sandwiches when done or enjoy them on the side.

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Recipe Rating




Lana

Monday 19th of August 2019

Our Aldi was out of ciabatta rolls so we used garlic naan! Amazing!

Sarah

Monday 19th of August 2019

My family saw the portobello mushroom and opted for chicken, so they had chicken paninis. But I added spinach to the veg mix and a heaping tbsp of the everything but the bagel seasoning and had a veggie bowl topped with the provolone. So good!!!!

Darlene LaFalce

Sunday 18th of August 2019

We thought it was perfect. Made them for late lunch dinner yesterday the. made the other 3 for lunch today on the pancake griddle right after breakfast to take to work. Gave them a quick beat up in the microwave. Any idea of the calories ?

rachel

Monday 19th of August 2019

Glad you enjoyed! People often use myfitnesspal or happyforks to calculate that. I don't provide nutrition info because it's so variable depending on brands used, size of veggies used, etc.

Lisa Blonquist

Sunday 18th of August 2019

These are delicious! I wouldn't use zucchini again as it's too soft of a veggie--I felt like it was a bit mushy. I think the other veggies are hearty and were great, I added some carrots and they roast up beautifully. Anyways, thanks for all of your ideas and hard work in putting together the menus and shopping lists!