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5.0 from 24 votes

Roasted Vegetable Panini with Pesto (Easy!)

A beautiful medley of veggies roasted to perfection combined with flavorful dairy-free pesto and cheese.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 sandwiches
Calories: 271 kcal
Course: Main Course
Cuisine: American , Vegan , gluten-free

Ingredients

  • 2 bell peppers (I use red & orange)
  • 1 small onion
  • 8 oz. mushrooms (I use cremini)
  • 1 lb. asparagus
  • Vegan mozzarella to taste
  • 1/2 cup Vegan Walnut Pesto (more or less)
  • 8 lices whole grain bread

Instructions

    Cup of Yum
  1. Preheat oven to 425°F (220°C).
  2. Slice bell pepper and onion into strips. Cut asparagus into 1-2" pieces. Slice mushrooms.
  3. Line a baking sheet with parchment paper. Add vegetables and salt if desired. (You could also add dried herbs such as basil, parsley, oregano, etc.)
  4. Roast for about 25-30 minutes or to desired tenderness, stirring halfway through.
  5. After veggies are roasted, in a skillet over medium heat (or panini press) place a slice of bread. Sprinkle a layer of mozzarella on top.
  6. Then add a generous layer of vegetables. Spread about 2 Tbsp. pesto on a second slice of bread and place on top, lightly pressing down.
  7. Heat for about 5-8 minutes on each side or until warmed through and cheese is melted.

Nutrition Information

Calories 271kcal (14%) Carbohydrates 42g (14%) Protein 13g (26%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Monounsaturated Fat 1g Trans Fat 0.01g Potassium 746mg (21%) Fiber 8g (32%) Sugar 11g (22%) Vitamin A 3148IU (63%) Vitamin C 90mg (100%) Calcium 134mg (13%) Iron 6mg (33%)

Nutrition Facts

Serving: 4sandwiches

Amount Per Serving

Calories 271

% Daily Value*

Calories 271kcal 14%
Carbohydrates 42g 14%
Protein 13g 26%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 1g 5%
Trans Fat 0.01g 1%
Potassium 746mg 16%
Fiber 8g 32%
Sugar 11g 22%
Vitamin A 3148IU 63%
Vitamin C 90mg 100%
Calcium 134mg 13%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.