Roasted Vegetable Panini recipe - ingredients, nutrition and when to eat it
This sandwich is filled with roasted vegetables and cheese, then pressed and toasted.
This sandwich is filled with roasted vegetables and cheese, then pressed and toasted. The vegetables’ subtle sweetness, savory cheese, and crisp bread go beautifully together. It’s great for a light lunch or weekend brunch.
Bread & brunch · 20 minutes to cook
Tips: Pat the vegetables dry so they brown better in the pan.
Tips: If you don’t have a panini press, press the bread with a heavy pan or pot as it cooks.
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Ingredients (1 serving)
- Ciabatta — 1 pc
- Eggplant — 0.5 pc
- Red bell pepper — 0.3 pc
- Mozzarella — 40 g
- Olive oil — 1 tsp
- Basil pesto — 1 Tbsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp