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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.
AuthorKaitlin - The Garden Grazer
Prep Time:20 mins
Cook Time:30 mins
Total Time:50 mins
CourseMain Dish
CuisineAmerican, Gluten-Free Option, Vegan
Servings4 sandwiches


  • 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)


  • 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)

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