Go Back
+ servings
5 from 4 votes

Roasted Vegetable Panini with Pesto

A beautiful medley of veggies roasted to perfection combined with flavorful pesto and cheese.
Author: Kaitlin - The Garden Grazer
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: American, Gluten-Free Option, Vegan
Servings: 4 sandwiches

Ingredients

  • 3 bell peppers (I use 2 red, 1 orange)
  • 1 onion
  • 8 oz. mushrooms
  • 1 lb. asparagus
  • Dairy-free mozzarella (I love Miyoko's brand)
  • Vegan pesto (try homemade!)
  • Whole grain bread (2 slices per sandwich)

Instructions

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

Calories: 73kcal | Carbohydrates: 14g | Protein: 5g | Potassium: 637mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3650IU | Vitamin C: 123.6mg | Calcium: 40mg | Iron: 3.2mg