Grilled Vegetable Italian Panini
Grilled vegetables, pesto and cheese are pressed into a mouthwatering vegetarian Italian Panini recipe, made in only 20 minutes!
Ingredients
Panini
- ½ eggplant, sliced
- 2 portobello mushrooms, de-steemed & cleaned
- ½ loaf ciabatta bread
- 4 oz goat cheese
- 4 tbsp kale pistachio pesto, recipe below
- 4 large basil leaves
- 4 oz fresh mozzarella, sliced
- 4 slices roasted red pepper
Pistachio Kale Pesto
- 1 cup pistachios
- 2 cups chopped kale
- 3 cloves garlic
- ½ tsp salt
- ¼ cup coconut oil, melted
Instructions
Grilled Vegetable Italian Panini
- Heat a grill, or grill pan, over medium heat.
- Grill the eggplant and portobello mushrooms.
- Assemble the sandwich by slicing the ciabatta bread in half and through the middle.
- Spread the goat cheese on two slices of bread, spread 2 tbsp pesto on each of the other two slices of bread.
- Place the basil leaves on the goat cheese and the grilled eggplant on the pesto.
- Slice the portobello mushrooms in half and place on top of the basil.
- Place the roasted red peppers on the grilled eggplant.
- Place the sliced mozzarella over the roasted red peppers.
- Sandwich the two sides together and grill in a panini press or an indoor grill.
Pistachio Kale Pesto
- Combine the pistachios, kale, garlic and salt in a food processor.
- Slowly pour in the coconut oil and blend until combined.
Nutrition Facts
Calories 741kcal (37%)Carbohydrates 66g (22%)Protein 37g (74%)Fat 37g (57%)Saturated Fat 18g (90%)Cholesterol 73mg (24%)Sodium 1433mg (60%)Potassium 611mg (17%)Fiber 6g (24%)Sugar 8g (9%)Vitamin A 1642mg (33%)Vitamin C 3mg (4%)Calcium 424mg (42%)Iron 2mg (11%)
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