Roasted Veggie & Pesto Panini
A flavorful panini made with roasted vegetables, creamy pesto sauce, and melted cheese.
Ingredients
- 8 slices ciabatta or whole grain bread
- 1 large red bell pepper thinly sliced
- 1 large zucchini thinly sliced
- 1 eggplant thinly sliced
- 1/2 cup pesto sauce
- 4 slices mozzarella or provolone cheese
- 2 tablespoons olive oil
- Salt and black pepper
Instructions
- Arrange the red bell pepper, zucchini, and eggplant slices on a baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper, and roast at 200°C (400°F) for 15-20 minutes.
- Spread pesto sauce on the inside of each bread slice.
- Layer roasted vegetables and a slice of cheese on the bottom bread slice, then top with the other slice.
- Cook in a panini press or skillet for 3-4 minutes on each side until golden brown and crispy.
- Serve warm.
NUTRITION FACTS (Per Serving)
Calories: 350 kcal
Carbs: 32 g
Fat: 18 g
Protein: 12 g