Vegan (with dairy cheese and vegan pesto)
Gluten-free (with gf bread)
Makes about 4 paninis (reduce if desired)
3 bell peppers (I use 2 red, 1 orange)
8 oz. mushrooms, sliced
Dairy-free shredded mozzarella
Pesto (try homemade!)
Italian bread (2 slices per sandwich)
Preheat oven to 425.
Cut pepper and onion into strips, and asparagus in half.
On a baking sheet, toss veggies with olive oil and kosher salt.
Roast for about 25-30 minutes.
On a skillet over medium heat, place a slice of bread. Sprinkle mozzarella.
Add a generous layer of vegetables. Spread pesto on a second slice of bread and place on top, lightly pressing down.
Heat about 5-8 minutes on each side or until warmed through and cheese is melted.