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Roasted Vegetable Panini With Pesto
Food & Drink
Makes about 4 large paninis (reduce if desired).
Vegan version: use dairy-free cheese and vegan pesto.
3 bell peppers (I use 2 red, 1 orange)
8 oz. mushrooms, sliced
Italian bread (2 slices per sandwich)
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.