Roasted Veggie and Pesto Panini

Experience a delightful blend of roasted vegetables and basil pesto in this Roasted Veggie and Pesto Panini. This sandwich combines the earthy tones of freshly roasted zucchini and bell peppers with the aromatic zest of basil pesto, encased between slices of crispy, golden sourdough bread. The textures and flavors meld together to create a savory meal that is not only satisfying but also a vegetarian-friendly choice. Ideal for a nourishing lunch or a casual dinner, this panini brings both color and taste to the table.

Ingredients

• 1 whole zucchini, sliced
• 1 whole red bell pepper, sliced
• 1 whole yellow bell pepper, sliced
• 1/2 cup basil pesto
• 8 slices sourdough bread
• 1 cup mozzarella cheese, shredded
• 2 tbsp olive oil
• salt, to season
• pepper, to season

Instructions

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the zucchini, red bell pepper, and yellow bell pepper with 2 tbsp of olive oil, season with salt and pepper.
3. Roast the vegetables for 15-20 minutes, until tender and slightly caramelized.
4. Spread 1/2 cup of basil pesto evenly on four slices of the sourdough bread.
5. Layer each with roasted vegetables and 1 cup of shredded mozzarella cheese divided evenly.
6. Top with remaining slices of bread, pesto side facing the vegetables.
7. Heat a panini press or a grill pan over medium heat.
8. Grill the paninis for 3-4 minutes, or until the bread turns crispy and the cheese has melted.
9. Serve the paninis warm, cut in half.

Keywords: Lunch, Sandwich, Cheese, Vegetables, Roasted Vegetables, Panini, Pesto

Spice Rack: Salt, Pepper, Basil

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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