Roasted Vegetable Panini with Pesto
A beautiful medley of veggies roasted to perfection combined with flavorful pesto and cheese.
Servings: 4 sandwiches
- 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)
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.
Calories: 73kcal | Carbohydrates: 14g | Protein: 5g | Potassium: 637mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3650IU | Vitamin C: 123.6mg | Calcium: 40mg | Iron: 3.2mg