YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Pesto Panini
Enjoy a delicious, layered panini featuring herb-roasted vegetables, savory grilled chicken, melty mozzarella, and a vibrant basil pesto spread between crusty whole grain bread. This panini offers a hearty balance of protein and fresh flavors perfect for any meal.
INGREDIENTS
2 slices Whole Grain Panini Bread
3 oz Grilled Chicken Breast
0.5 cup roasted Zucchini
0.5 cup roasted Red Bell Pepper
0.5 cup roasted Eggplant
0.25 cup roasted Red Onion
1 tbsp Basil Pesto
1 oz Mozzarella Cheese
PREPARATION
Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.
Chop zucchini, red bell pepper, eggplant, and red onion into bite-sized pieces. Toss them lightly with olive oil, salt, pepper, and mixed dried herbs.
Roast the vegetables in the oven for about 20 minutes or until tender and slightly caramelized, stirring halfway through.
While the vegetables roast, grill a 3-ounce chicken breast until fully cooked and juicy. Slice thinly once rested.
Heat a panini press or skillet. Assemble the panini by spreading basil pesto on one side of each bread slice. Layer the roasted vegetables, grilled chicken slices, and top with mozzarella cheese.
Press the sandwich on the panini press or in the skillet (using another heavy pan on top) until the bread is golden brown and the cheese begins to melt.
Remove from the heat, slice, and serve warm.