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Roasted Vegetable and Pesto Panini
Created by: Howcan Team
Ingredients
- 1 small zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 slices of ciabatta bread
- 4 tablespoons of pesto
- 4 slices of mozzarella cheese
- 1 cup of baby spinach leaves
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss 1 small zucchini, 1 red bell pepper, 1 yellow bell pepper, and 1 small red onion with 2 tablespoons of olive oil. Season with salt and pepper to taste.
- Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 15-20 minutes, or until the vegetables are tender and slightly caramelized.
- As the vegetables are roasting, spread 4 slices of ciabatta bread with 4 tablespoons of pesto. Place 1 slice of mozzarella cheese on each of 2 of the bread slices.
- Once the vegetables are done, divide them evenly among the 2 slices of bread with the mozzarella cheese. Top with 1 cup of baby spinach leaves and the remaining 2 slices of bread.
- Heat a panini press or a grill pan over medium heat. Place the assembled paninis on the press or pan and cook for 3-4 minutes, or until the bread is golden brown and the cheese is melted.
- Remove the paninis from the heat, slice in half, and serve hot. Enjoy!
The Roasted Vegetable and Pesto Panini has a rich history rooted in Italian culinary tradition. This delectable sandwich features a medley of roasted vegetables such as zucchini, bell peppers, and eggplant, complemented by a generous spread of basil pesto and melted cheese, all sandwiched between two slices of crusty bread. Renowned chefs in Tuscany and Liguria, Italy, are credited with popularizing this dish, showcasing the region's fresh produce and flavorful pesto. Today, the best versions of this panini can be savored in quaint Italian cafes and bistros, where the key lies in perfectly roasted vegetables and a well-balanced pesto. For a twist, some chefs add sun-dried tomatoes or swap the traditional pesto for a sundried tomato aioli. Whether enjoyed in its classic form or with a creative spin, the Roasted Vegetable and Pesto Panini is a true delight for food enthusiasts.
35 min
2
380 calories
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