Roasted Vegetable and Pesto Panini
The Roasted Vegetable and Pesto Panini is a delightful and satisfying sandwich that combines the rich flavors of roasted vegetables and homemade pesto, all pressed between crispy ciabatta rolls. This panini offers a harmonious blend of textures and a burst of fresh, herby, and savory flavors.
INGREDIENTS
For the Roasted Vegetables:
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, eggplant, onions), sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried Italian seasoning (optional)
For the Pesto:
- 1 cup fresh basil leaves
- 1/4 cup pine nuts or walnuts
- 1/4 cup grated vegan Parmesan cheese (optional)
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
- Juice of 1/2 lemon (optional)
For the Panini:
- 4 ciabatta rolls or slices of your favorite bread
- 1/2 cup vegan mozzarella cheese, shredded (optional)
- 1/4 cup vegan butter or olive oil for grilling
INSTRUCTIONS
For the Roasted Vegetables:
Preheat your oven to 425°F (220°C).
In a large mixing bowl, toss the sliced mixed vegetables with olive oil, salt, pepper, and Italian seasoning (if using) until well coated.
Spread the vegetables in a single layer on a baking sheet.
Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized, tossing them once or twice during roasting. Remove from the oven and set aside.
For the Pesto:
In a food processor, combine the fresh basil leaves, pine nuts or walnuts, vegan Parmesan cheese (if using), minced garlic, and a pinch of salt and pepper.
While the food processor is running, drizzle in the extra-virgin olive oil until the mixture reaches your desired consistency.
If desired, add the juice of half a lemon for a touch of acidity. Taste and adjust the seasoning.
To Assemble and Grill the Panini:
Preheat a panini press or grill pan.
Slice the ciabatta rolls in half and spread a generous amount of pesto on the bottom half of each roll.
Layer the roasted vegetables on top of the pesto, and if using, sprinkle vegan mozzarella cheese over the vegetables.
Place the top half of the ciabatta roll on each sandwich to create a sandwich.
Spread vegan butter or brush olive oil on the outside of each sandwich.
Grill the sandwiches in the panini press or on a grill pan over medium-high heat until the bread is crispy and the vegan cheese (if used) has melted, about 4-5 minutes.
Remove from the grill, let them cool for a minute, then slice in half and serve.
TIPS
- Feel free to use your favorite vegetables or the ones you have on hand for roasting.
- Add some avocado slices or fresh greens for extra freshness and creaminess.
- Customize the pesto by adding a pinch of red pepper flakes for heat or nutritional yeast for a cheesy flavor.
- If you don’t have a panini press, you can use a regular skillet and press the sandwiches down with a heavy pan or a sandwich press while grilling.
NUTRITION VALUE
- Calories: 400-450 (approximate values, without vegan cheese)
- Protein: 8-10g
- Carbohydrates: 35-40g
- Dietary Fiber: 5-7g
- Fat: 25-30g
- Vitamins and Minerals: Rich in vitamins A and C, and various B vitamins.
