Pesto-Roasted Veggie Sandwiches
Ingredients
The vegetables
-
2
tbsp
pesto
-
2
tbsp
olive oil
-
1
small
onion
-
1
small
zucchini
-
1
small
yellow squash
-
1
large
portabella mushroom
-
to taste
salt
-
to taste
pepper
The bread and cheese
-
8
slices
sourdough bread
-
½
cup
Parmesan cheese
Instructions
- Whisk together pesto and olive oil in a large baking dish, then add vegetables and toss to coat.
- Let the vegetables marinate for 3–4 hours.
- Preheat the oven to 400°F.
- Place the marinated vegetables on a baking sheet and season with salt and pepper.
- Bake for 30–35 minutes until the vegetables are tender and onions begin to brown.
- Heat a panini grill to medium-high.
- Top four slices of bread with 2 tablespoons of cheese each, then divide the roasted veggies evenly among these slices.
- Top each sandwich with another slice of bread and grill until cheese melts and bread is crispy, about 10–12 minutes.
Nutrition Facts (estimated)
Servings
5 sandwiches
Calories
433
Total fat
13g
Total carbohydrates
64g
Total protein
17g
Sodium
748mg
Cholesterol
7mg
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