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Roasted Vegetable and Pesto Panini View Larger

Roasted Vegetable and Pesto Panini

Serves 4

Ingredients:

  • 1/4 cup olive oil
  • Salt and pepper
  • Vegetable cooking spray
  • 1 medium eggplant, cut in 1/4-inch thick rounds
  • 1 medium zucchini cut into 8 (1/4-inch thick) slices
  • 1 red bell pepper cored, seeded and quartered
  • 1/2 pound Mozzarella or Provolone cheese, sliced
  • Stonewall Kitchen Basil Pesto
  • 8 slices ciabatta or crusty bread

Directions:

  1. Brush each side of the vegetables with olive oil and season with salt and pepper. Spread vegetables on a greased baking sheet and place under the broiler for 7-8 minutes or until vegetables are tender, turning once.
  2. Spread Basil pesto on one side of each slice of bread. Place the vegetables and cheese over the pesto on 4 of the slices. Top with the remaining bread. Brush outside of the sandwich with olive oil. Cook in a panini press or in a heavy skillet over medium heat until golden brown and the cheese is melted.

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Basil Pesto
Basil Pesto Item: 573934 $7.95