Roasted Veggie Panini
I typically don’t choose roasted veggie sandwiches (I honestly just don’t eat sandwiches often), but I am SHOCKED at how much I loved creating and (of course) eating this sandwich.
The ingredient that pulls this all together is the delicious homemade spinach walnut pesto. It’s tangy and a bit bitter but I wouldn’t change a thing about it, especially for this recipe!
This sandwich is super customizable, so add some vegan mozzarella, avocado, or whatever your heart desires.
Makes: 1 sandwich
Roasted Veggie Panini
This panini is filled with delicious homemade spinach pesto, roasted red peppers, roasted mushrooms, roasted zucchini, and chopped artichoke hearts.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Ingredients
Spinach Walnut Pesto
- 2 large handfuls (approx 2 cups) baby spinach
- 1/4 cup walnuts
- 4 cloves garlic
- 1/2 lemon freshly squeezed
- large pinch of salt
- 3-4 tbsp extra virgin olive oil
Roasted Veggie Panini
- Spinach walnut pesto
- 3 baby bella mushrooms, thickly sliced
- 4" zucchini, cut into wide thin strips or rounds
- Olive oil
- Salt + Pepper
- 1/2 roasted red pepper, cut into strips
- 1/4 cup chopped artichoke hearts
- 2 slices Italian bread
Instructions
Spinach Walnut Pesto
- In a food processor, add spinach, walnuts, garlic, and lemon juice. Pulse until fine. Scrape down sides if needed.
- Add a large pinch of salt and as the food processor is blending the ingredients, slowly pour in the olive oil. Only add as much olive oil as needed.
- Taste and adjust seasonings. This will be more tangy/bitter than traditional basil pesto, but it won't be noticeable when adding as a spread to sandwiches, crackers, etc.
Roasted Veggie Panini
- Prepare the spinach walnut pesto. Set aside.
- Preheat your oven to 400F. If you wish to grill your veggies, set up your grill, grill your veggies, and skip to Step #4.
- On a baking sheet, add mushrooms, zucchini, olive oil, and a pinch of salt and pepper. Mix around until zucchini and mushrooms are fully coated. Bake for 15 minutes or until fully cooked.
- On the first slice of bread, spread a large amount of pesto. Layer with mushrooms, zucchini, roasted red peppers, and artichoke hearts. Spread a large amount of pesto on the second slice of bread and complete the sandwich.
- Optional: If you'd like to make it a hot sandwich, spread vegan butter on the outsides of the bread and press in a panini press or toast on a pan and press with a spatula or cast iron skillet to imitate a panini press.