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Roasted Veggie & Pesto Panini

A flavorful panini made with roasted vegetables, creamy pesto sauce, and melted cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

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