Portobello, Eggplant, and Roasted Red Pepper Panini

Portobello, Eggplant, and Roasted Red Pepper Panini

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emariejon 0

"Tangy three cheese and Mediterranean vegetable panini."
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9 h servings 679 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 679 kcal
  • 34%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 100.5g
  • 32%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 1779 mg
  • 71%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
  2. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet.
  3. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Refrigerate overnight.
  4. Place the portobello mushroom caps into a resealable plastic bag, and pour in the balsamic vinaigrette. Squeeze out excess air, and seal. Marinate overnight in the refrigerator.
  5. The following day, preheat an electric double sided grill (such as George Foreman(R) grill) according to manufacturers' directions. Sprinkle the eggplant slices with garlic powder and onion powder.
  6. Remove the portobello mushrooms from the marinade, and discard the remaining marinade. Cook on the preheated grill until tender 4 to 5 minutes. Cook the eggplant slices on the preheated grill until tender 4 to 5 minutes. Remove, set onto a plate, and sprinkle with Parmesan cheese. Set aside.
  7. To assemble the sandwiches, spread each slice of focaccia with ranch dressing. Place a slice of cheese on each piece of bread. Place the eggplant slices, roasted peppers, and a portobello mushroom onto four of the slices of bread. Top with the remaining bread.
  8. Spray the double sided grill with cooking spray, and cook the sandwiches until the cheese has melted, the sandwiches are hot in the center, and the bread is golden brown, 4 to 5 minutes.


  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.



My boyfriend and I made it all in one day, since I didn't realized you needed to marinate the mushrooms over night. I was still AMAZING! Defiantly having it again.

Little too high in calories to be healthy.

I absolutely love this recipe. I'm vegetarian and not a very good cook, and this recipe turned out fantastic. Even meat lovers in my family love it!

i used mozzarella cheese instead of the cheese suggested and it came out extremely good. Overall a great recipe. My husband and I loved it!!

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