Roasted Veggie Panini
Lunch · Mediterranean
Charred zucchini, peppers, and onion layered with pesto and melted mozzarella, pressed until the bread crackles.
Recipe code F8L7QZ · enter it in Anychef
Ingredients
- 1 zucchini
- 1 bell pepper
- 1 red onion
- 8 slices sourdough
- 1/4 cup pesto
- 2 cups shredded mozzarella
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
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Save this recipeInstructions
- Step 1 of 5
Heat the oven to 425°F. Slice the zucchini, bell pepper, and red onion into strips and toss with olive oil, salt, and pepper on a sheet pan.
- Step 2 of 5
Roast 18 to 20 minutes, flipping once, until tender with charred edges.
- Step 3 of 5
Spread pesto on all 8 bread slices. Layer mozzarella, roasted vegetables, and more mozzarella, then close.
- Step 4 of 5
Butter the outsides and press in a skillet over medium heat with a heavy pan on top, 3 minutes per side, until crisp and melted.
- Step 5 of 5
Slice in half and serve warm.
