Vegan (with vegan cheese and vegan pesto)
Gluten-free (with gf bread)
Makes about 4 paninis (reduce if desired)
Ingredients
3 bell peppers (I use 2 red, 1 orange)
1 onion
8 oz. mushrooms, sliced
Asparagus
Shredded mozzarella
Feta
Pesto (try homemade!)
Italian bread (2 slices per sandwich)
Olive oil
Kosher salt
Directions
Preheat oven to 425.
Cut pepper and onion into strips, and asparagus in half.
On a baking sheet, toss veggies with olive oil and kosher salt.
Roast for about 25-30 minutes.
On a skillet over medium heat, place a slice of bread. Sprinkle mozzarella and feta.
Add a generous layer of vegetables. Spread pesto on a second slice of bread and place on top, lightly pressing down.
Heat about 5-8 minutes on each side or until warmed through and cheese is melted.
Gluten-free (with gf bread)
Makes about 4 paninis (reduce if desired)
Ingredients
3 bell peppers (I use 2 red, 1 orange)
1 onion
8 oz. mushrooms, sliced
Asparagus
Shredded mozzarella
Feta
Pesto (try homemade!)
Italian bread (2 slices per sandwich)
Olive oil
Kosher salt
Directions
Preheat oven to 425.
Cut pepper and onion into strips, and asparagus in half.
On a baking sheet, toss veggies with olive oil and kosher salt.
Roast for about 25-30 minutes.
On a skillet over medium heat, place a slice of bread. Sprinkle mozzarella and feta.
Add a generous layer of vegetables. Spread pesto on a second slice of bread and place on top, lightly pressing down.
Heat about 5-8 minutes on each side or until warmed through and cheese is melted.
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