Roasted Vegetable Panini with Pesto
A beautiful medley of veggies roasted to perfection combined with flavorful dairy-free pesto and cheese.
Servings4 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
- Vegan pesto (or Cashew Pesto)
- 8 slices whole grain bread (2 slices per sandwich)
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 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: 232 kcal | Carbohydrates: 38 g | Protein: 9 g | Fat: 5 g | Saturated Fat: 1 g | Cholesterol: 1 mg | Potassium: 511 mg | Fiber: 5 g | Sugar: 10 g | Vitamin A: 2976 IU | Vitamin C: 117 mg | Calcium: 102 mg | Iron: 3 mg