Roasted Vegetable Panini with Pesto

Ingredients

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Onions

  Raw

  1 small or 70g

• Mushrooms

  Shiitake, raw

  227g

• Asparagus

  Raw

  1 lb or 453g

• Mozzarella cheese

  Part skim milk

  100g

• Pesto

  Chosen by You

  100g

• Ciabatta Roll

  Sainsbury's

  4 roll or 540g

Directions

1. Preheat oven to 425F (218C).
2. Slice bell pepper and onion into strips. Cut asparagus into 1-2" pieces. Slice mushrooms.
3. Line a baking sheet with parchment paper. Add vegetables and salt if desired. (You could also add dried herbs such as basil, parsley, oregano, etc.)
4. Roast for about 25-30 minutes or to desired tenderness, stirring halfway through.
5. After veggies are roasted, in a skillet over medium heat (or panini press) place a slice of bread. Sprinkle a layer of mozzarella on top.
6. Then add a generous layer of vegetables. Spread pesto on a second slice of bread and place on top, lightly pressing down.
7. Heat about 5-8 minutes on each side or until warmed through and cheese is melted.
8. Original recipe by: Kaitlin - The Garden Grazer (source: www.thegardengrazer.com/roasted-vegetable-panini-with-pesto/)

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