Roasted Veggie Panini

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Prep Time

20mins

time to table icon

Time to Table

30mins

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Serves

6

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Ingredients

  • 4 tablespoons extra virgin olive oil
  • 1 red bell pepper, cut into strips
  • 1/2 small eggplant, halved lengthwise, cut crosswise in thin slices
  • 2 large portabella mushrooms, thinly sliced
  • 1/2 small red onion, cut into thin wedges
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon salt
  • 1/2 cup prepared basil pesto
  • 1/2 cup Daisy Light Sour Cream
  • 6 Ciabatta rolls, split*
  • 6 slices Provolone cheese

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 1 red bell pepper, cut into strips
  • 1/2 small eggplant, halved lengthwise, cut crosswise in thin slices
  • 2 large portabella mushrooms, thinly sliced
  • 1/2 small red onion, cut into thin wedges
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon salt
  • 1/2 cup prepared basil pesto
  • 1/2 cup Daisy Light Sour Cream
  • 6 Ciabatta rolls, split*
  • 6 slices Provolone cheese

Directions

  1. Heat the oven to 450 degrees. Brush a 10x15x1-inch pan with 1 tablespoon of the olive oil.
  2. Arrange all of the vegetables in single layer in the pan. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt. Bake for 10 to 12 minutes or until tender, turning over once.
  3. Meanwhile, mix the pesto and sour cream in a small bowl. Spread the cut sides of the rolls with half of the sour cream mixture.
  4. Divide the vegetables evenly on the bottoms of the rolls and top with a slice of cheese. Place the tops of the bread over cheese, sour cream pesto side down.
  5. Heat a Panini press, contact grill or grill pan. Brush the outsides of the roll lightly with the remaining 1 tablespoon oil. Place the sandwiches in a Panini press or contact grill and close the lid. Grill for 4 to 5 minutes or until toasted and the cheese is melted.
  6. Continue with remaining sandwiches. Alternative method: place the sandwiches on a grill pan on the stove top over medium heat. Press the sandwiches down with a spatula. Grill for 3 to 4 minutes on each side or until toasted and the cheese is melted, pressing down with a spatula. Serve the remaining pesto mixture with sandwiches. *Sandwiches may need to be grilled in 2 or more batches, depending on the size of the press or grill.
  • Calories:484
  • Cholesterol:28
  • Dietary Fiber:5
  • Protein:16
  • Sodium:1003
  • Total Carbohydrate:47
  • Total Fat:27

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