Delight your loved ones with our Roasted Vegetable-Pesto Panini. Squash, red pepper and tomatoes are all featured in Roasted Vegetable-Pesto Panini.
What You Need
Original recipe yields 4 servings
1 each zucchini and yellow squash, cut into 1/4-inch-thick slices
1 red pepper, cut into 1-inch-wide strips
2 plum tomatoes, cut into 1/4-inch-thick slices
2 Tbsp. KRAFT Olive Oil Vinaigrettes - Balsamic
2 Tbsp. KRAFT Real Mayo Mayonnaise
2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
8 slices 100% whole grain bread
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Add To Shopping List
Let's Make It
Heat oven to 425°F.
Toss vegetables with vinaigrette in large bowl; spread onto 2 parchment-covered rimmed sheet pans.
Bake 20 min. or until vegetables are tender.
Heat greased panini grill. Mix mayo and pesto sauce until blended; spread onto bread slices.
Fill with vegetables and cheese to make 4 sandwiches.
Grill sandwiches, in batches if necessary, 4 to 5 min. or until cheese is melted and sandwiches are golden brown.
Making Paninis Without a Panini Grill
If you don't have a panini grill, you can easily create pressed sandwiches using skillets you already have on hand. Cook the sandwich in a medium skillet on medium heat 3 min. on each side. Place a smaller skillet on top of the sandwich while cooking to recreate the "pressed" effect. Alternately, you can use a waffle iron if you have one on hand.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 11g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.