Roasted Vegetable Panini with Pesto (Easy!)
A beautiful medley of veggies roasted to perfection combined with flavorful dairy-free pesto and cheese.
Servings: 4 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
- 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)
Calories: 271 kcal | Carbohydrates: 42 g | Protein: 13 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 1 g | Trans Fat: 0.01 g | Potassium: 746 mg | Fiber: 8 g | Sugar: 11 g | Vitamin A: 3148 IU | Vitamin C: 90 mg | Calcium: 134 mg | Iron: 6 mg
