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    Home » Recipes » Sandwich

    Roasted Vegetable Panini with Pesto

    May 6, 2013 by Kaitlin

    A vegan Roasted Vegetable Panini recipe with pesto! This tasty sandwich includes a medley of veggies roasted to perfection, and then is combined with flavorful dairy-free pesto and cheese.

    Roasted Vegetable Panini with pesto cut in half on a cutting board

    This vegan vegetable pesto panini is one of our favorite sandwiches because it has such tasty, satisfying flavor.

    Roasting the vegetables adds so much depth and flavor.

    In this version we use onion, bell pepper, mushrooms, and asparagus.

    However please feel free to change it up with your own favorite veggies or whatever's in season!

    Vegan pesto panini cooking on a grill pan

    Ingredients for Vegetable Panini

    For this recipe you will need:

    • Bell peppers: We will use two bell peppers for this recipe. Here I used orange and red bell pepper, but use any color you wish.
    • Onion: Either red, white, sweet onion, or yellow onion works.
    • Mushrooms: I use cremini, but choose your own favorite. White button, shiitake mushrooms, or portobello would be great too.
    • Asparagus: If this is not in season or not available, you can simply leave it out.
    • Vegan mozzarella: One of my favorite vegan mozzarellas is Miyoko's. It tastes amazing and also melts pretty well. Plus I like that it's made with organic cashews and simple ingredients.
    • Vegan pesto: Use your own favorite store-bought version, or try homemade pesto if desired.
    • Whole grain bread: Sourdough works great or use your own favorite.

    Note: The recipe makes a large amount of roasted vegetables, so feel free to decrease as desired.

    Vegan vegetable pesto panini cut in half on a cutting board

    For more inspiration, also browse all sandwich + wrap recipes.

    Vegan vegetable pesto panini cut in half on a cutting board

    Roasted Vegetable Panini with Pesto

    A beautiful medley of veggies roasted to perfection combined with flavorful dairy-free pesto and cheese.
    5 from 8 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: American, Gluten-Free Option, Vegan
    Servings: 4 sandwiches

    Ingredients

    • 2 bell peppers (I use red & orange)
    • 1 small onion
    • 8 oz. mushrooms (I use cremini)
    • 1 lb. asparagus
    • Vegan mozzarella to taste (I love Miyoko's)
    • Vegan pesto (or try homemade)
    • 8 slices whole grain bread (2 slices per sandwich)

    Instructions

    • Preheat oven to 425°F (218°C).
    • Slice bell pepper and onion into strips. Cut asparagus into 1-2" pieces. Slice mushrooms.
    • Line a baking sheet with parchment paper. Add vegetables and salt if desired. (You could also add dried herbs such as basil, parsley, oregano, etc.)
    • Roast for about 25-30 minutes or to desired tenderness, stirring halfway through.
    • After veggies are roasted, in a skillet over medium heat (or panini press) place a slice of bread. Sprinkle a layer of mozzarella on top.
    • Then 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.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Roasted Vegetable Panini with Pesto
    Amount per Serving
    Calories
    232
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    1
    g
    6
    %
    Cholesterol
     
    1
    mg
    0
    %
    Potassium
     
    511
    mg
    15
    %
    Carbohydrates
     
    38
    g
    13
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    10
    g
    11
    %
    Protein
     
    9
    g
    18
    %
    Vitamin A
     
    2976
    IU
    60
    %
    Vitamin C
     
    117
    mg
    142
    %
    Calcium
     
    102
    mg
    10
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan Roasted Vegetable Panini recipe, also check out:

    • Rainbow Roasted Veggies with Quinoa
    • Roasted Vegetable Balsamic Pasta

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Sandwich & Wrap Recipes

    • Southwest Black Bean Burger
    • Greek Salad Wrap with Hummus
    • Avocado Veggie Sandwich
    • TLT Sandwich with Tempeh Bacon

    Reader Interactions

    Comments

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      Recipe Rating:




    1. April Amiel

      February 24, 2022 at 5:03 pm

      No oil to roast?

      Reply
      • Kaitlin

        February 24, 2022 at 5:40 pm

        Hi April! I do an oil-free method by laying a sheet of parchment paper on the baking pan for non-stick roasting. (However please feel free to toss your veggies in a drizzle of olive oil if you prefer!)

        Reply
    2. Anna

      July 05, 2021 at 1:47 pm

      5 stars
      Yum! I added eggplant to the roasted veggie mix. Going to use the leftover veggies for a roasted veggie/hummus wrap!

      Reply
      • Kaitlin

        July 05, 2021 at 4:34 pm

        Great idea!

        Reply
    3. Cathleen Morrison

      June 28, 2021 at 6:58 pm

      5 stars
      The only slight change is we used regular mozzarella. This is an excellent recipe! We now have a another favorite Vegetarian recipe. Highly recommend it. Thank you.

      Reply
      • Kaitlin

        July 02, 2021 at 11:16 am

        Great to hear!

        Reply
    4. alisonwonderland

      August 29, 2013 at 10:21 pm

      Oh man, I made these yesterday, and they were AWESOME. I even made homemade pesto for the first time ever; turned out so good! Great simple sandwich! Thanks for the ideas, great site! Making the spinach/black bean enchiladas tomorrow too!

      Reply
      • Kaitlin | The Garden Grazer

        September 03, 2013 at 5:20 pm

        Hi Alison! So great to hear that! Hope you loved the enchiladas too!

        Reply
    5. nichole

      June 09, 2013 at 1:14 am

      Made this tonight sans asparagus. So good! Thanks for the ideas. I'm I love with your site. Do you have an Instagram feed?

      Reply
      • Kaitlin | The Garden Grazer

        June 09, 2013 at 5:00 pm

        Hi Nichole! So great to hear that. And yes - you can find me on Instagram here!

        Reply
    6. Justina L

      May 07, 2013 at 2:56 am

      Oh that looks delicious! I always want to make pesto but pine nuts here are so expensive!

      Reply
      • Kaitlin | The Garden Grazer

        May 07, 2013 at 3:45 pm

        Thanks Justina! You could definitely replace the pesto with other spreads (or even some flavored hummus!)

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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