Preparation Info

Roasted Vegetable Panini

Made With Our

Basil Pesto Aioli

Base $7.95
Item: 111314


  • 4 Tablespoons olive oil
  • 1 yellow bell pepper, cored, seeded and quartered
  • 1 red bell pepper, cored, seeded and quartered
  • 1/2 pound asparagus, ends trimmed
  • Salt and pepper
  • 1 boule peasant bread
  • 1/2 cup Stonewall Kitchen Basil Pesto Aioli
  • 4 ounces Provolone cheese, sliced


  1. Preheat oven to 425 degrees F. Toss prepared vegetables in a bowl with 2 Tablespoons olive oil, or enough to generously coat. Place on a rimmed baking sheet, making sure to not overcrowd the vegetables. Season with salt and pepper. Bake 15-30 minutes or until the vegetables are tender and start to brown. Remove from oven.
  2. Cut 8 slices of bread. Brush one side with olive oil.
  3. Spread Basil Pesto Aioli on the opposite side of four slices. Layer asparagus, bell peppers and Provolone cheese. Top with other slice of bread (olive oil side out).
  4. Heat in a panini press until crust is golden brown and the cheese is melted. Serve immediately.