YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Pesto Panini
Savor this flavorful panini featuring herb-roasted vegetables layered with vibrant basil pesto, creamy fresh mozzarella, and hearty chickpeas, all pressed between slices of whole wheat panini bread. Crisp on the outside and warm on the inside, it’s a satisfying meal that perfectly balances savory, fresh, and nutty notes.
INGREDIENTS
2 slices Whole Wheat Panini Bread (80g total)
1 cup Mixed Roasted Vegetables (150g)
1 tbsp Basil Pesto (16g)
2 oz Fresh Mozzarella Cheese (56g)
0.25 cup Chickpeas (approx. 42g)
PREPARATION
Preheat your oven to 400°F.
Toss chopped mixed vegetables (such as zucchini, red bell pepper, and eggplant) with a drizzle of olive oil, salt, pepper, and your favorite dried herbs, then spread evenly on a baking sheet.
Roast the vegetables in the oven for about 20-25 minutes until they are tender and slightly caramelized.
While the vegetables are roasting, warm the whole wheat panini bread slices either in a toaster or on a skillet.
Once roasted, lightly mash the chickpeas with a fork for easier spreading.
Spread a generous layer of basil pesto on one slice of the bread, add a layer of roasted vegetables, scatter the mashed chickpeas on top, and then layer with fresh mozzarella cheese.
Top with the second slice of bread to form a sandwich.
Press the sandwich in a panini press or in a skillet, gently pressing down and grilling until the cheese starts to soften and the bread becomes golden and crisp.
Remove from heat, slice in half, and serve warm.