Roasted Veggie Panini

Name: Roasted Veggie Panini
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
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

Charred zucchini, peppers, and onion layered with pesto and melted mozzarella, pressed until the bread crackles.

35 min · Beginner · 470 cal · 18g protein · $2.10/serving · Mediterranean

Vegetarian Healthy

35minutes

4servings

470calories

18gprotein

$2.10per serving

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Ingredients (serves 4)

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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Instructions

1
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.
2
Roast 18 to 20 minutes, flipping once, until tender with charred edges.
3
Spread pesto on all 8 bread slices. Layer mozzarella, roasted vegetables, and more mozzarella, then close.
4
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.
5
Slice in half and serve warm.