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.
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 deliciousness. In this version we use onion, bell pepper, mushrooms, and asparagus.
But please feel free to change it up with your own favorite veggies or whatever's in season! It's a fun recipe to expand or adjust based on your own preference.
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 isn't 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 my homemade oil-free Walnut Pesto or Cashew 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.
For more inspiration, also browse all sandwich & wrap recipes.
Roasted Vegetable Panini with Pesto (Easy!)
Ingredients
- 2 bell peppers (I use red & orange)
- 1 small onion
- 8 oz. mushrooms (I use cremini)
- 1 lb. asparagus
- Vegan mozzarella to taste
- 1/2 cup Vegan Walnut Pesto (more or less)
- 8 slices whole grain bread
Instructions
- Preheat oven to 425°F (220°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 about 2 Tbsp. pesto on a second slice of bread and place on top, lightly pressing down.
- Heat for about 5-8 minutes on each side or until warmed through and cheese is melted.
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this vegan Roasted Vegetable Panini recipe, also check out:
- Portabella Mushroom Sandwich
- Vegan Mushroom Soup
- Rainbow Roasted Veggies with Quinoa
- Roasted Vegetable Balsamic Pasta
Follow The Garden Grazer on Instagram, Pinterest, X (Twitter), or Facebook for more updates and inspiration.
April Amiel says
No oil to roast?
Kaitlin says
Hi April! I use 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!)
Anna says
Yum! I added eggplant to the roasted veggie mix. Going to use the leftover veggies for a roasted veggie/hummus wrap!
Kaitlin says
Great idea adding eggplant and using the leftovers in a wrap! Thanks for sharing.
Cathleen Morrison says
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.
Kaitlin says
Great to hear you enjoyed it, Cathleen! Thanks for giving it a try and sharing your kind feedback!
alisonwonderland says
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!
Kaitlin says
Yay Alison! So great to hear that, and well done making your own pesto! Hope you loved the enchiladas too.
nichole says
Made this tonight sans asparagus. So good! Thanks for the ideas. I'm I love with your site.
Kaitlin says
Hello, Nichole! So great to hear you enjoyed this recipe and the inspiration on the site. Thanks for sharing!
Justina L says
Oh that looks delicious! I always want to make pesto but pine nuts here are so expensive!
Kaitlin says
Thanks Justina! You could replace the pesto with other spreads (or even some flavored hummus!)