Roasted Vegetable Panini with Pesto

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So, this recipe (and photo) came from gardengrazer.com, and I did like it, so I give it a 7. that being said, I like her original pesto, mozzarella and tomato Panini better. I mean, if you have a bunch of vegetables on hand and want to use them up, this is a great way to pack in more nutrients. personally, I’d rather have them on the side and eat the Panini in the more simple form. Here is the recipe:

Roasted Vegetable Panini with Pesto

Makes about 4 large paninis (reduce if needed)


Ingredients

3 bell peppers (I use 2 red, 1 orange)

1 onion

8 oz. mushrooms, sliced

Asparagus

Shredded mozzarella

Feta

Pesto

Italian bread (2 slices per sandwich)

Olive oil

Kosher salt

Directions

Preheat oven to 425.

Cut pepper and onion into strips, and asparagus in half.

On a baking sheet, toss veggies with olive oil and kosher salt.

Roast about 30 minutes.

On a skillet over medium heat, place a slice of bread. Sprinkle mozzarella and feta.

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.

From thegardengrazer.com

I substituted zucchini for the peppers, and left out the asparagus, so maybe that was why I didn’t like it as well. And I left out the feta, so really I combined 3 of her recipes into 1 and this is just the base recipe. Go ahead and try it out though—they are good.

retrieved from http://www.thegardengrazer.com/

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