pesto panini

A perfect summer lunch panini made with eggplant, tomatoes, mozzarella and pesto on crispy French bread.

Eggplant Panini with Pesto

eggplant (about 12-14 oz)

salt

olive oil spray (I used my misto)

bread

mozzarella cheese (Sargento)

tbsp skinny pesto

tomato

Slice the eggplant into 1/4-inch thick slices.

Place the eggplant slices on a paper towel and season with salt; set aside about 30 minutes. This will help draw some of the moisture out of the eggplant.

Pat the eggplant dry with paper towels.

Preheat panini grill.

Lightly spritz eggplant with olive oil, season with salt and pepper.

When the grill is hot, grill eggplant about 7-8 minutes, turning once half way through.

Set aside.

Slice the bread open and place 3 slices of grilled eggplant, 1 slice of mozzarella, 1/2 tablespoon of pesto, and 2 slices of tomatoes on each sandwich.

Close and lightly spray the top of the bread with oil.

Place on a panini press and close until the cheese melts and the bread is toasted.

Cut in half diagonally and eat immediately.

https://www.youtube.com/watch?v=vcQi57kRnD8

Eggplant Panini with Tomato and Pesto
PRINT RECIPE: https://www.skinnytaste.com/eggplant-panini-with-pesto/

A beautiful medley of veggies roasted to perfection combined with flavorful dairy-free pesto and cheese.

Roasted Vegetable Panini with Pesto

bell peppers (I use red & orange)

onion

mushrooms (I use cremini)

asparagus

mozzarella

Vegan pesto

whole grain bread (2 slices per sandwich)

Preheat oven to 425°F (220°C).

Slice bell pepper and onion into strips. Cut asparagus into 1-2" pieces. Slice mushrooms.

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.)

Roast for about 25-30 minutes or to desired tenderness, stirring halfway through.

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.

Then add a generous layer of vegetables. Spread pesto on a second slice of bread and place on top, lightly pressing down.

Heat about 5-8 minutes on each side or until warmed through and cheese is melted.

Yum! I added eggplant to the roasted veggie mix. Going to use the leftover veggies for a roasted veggie/hummus wrap!

The only slight change is we used regular mozzarella. This is an excellent recipe! We now have a another favorite Vegetarian recipe. Highly recommend it. Thank you.

Top 2 pesto panini recipes from across the web

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Eggplant Panini with Pesto

Roasted Vegetable Panini with Pesto

Top 2 pesto panini recipes from across the web

The most viewed pesto panini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eggplant Panini with Pesto

Roasted Vegetable Panini with Pesto

The most viewed pesto panini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine