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Grilled Vegetable Italian Panini
Print Recipe
Grilled vegetables, pesto and cheese are pressed into a mouthwatering vegetarian Italian Panini recipe, made in only 20 minutes!
Course
Main Course, Sandwich
Cuisine
Italian
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Servings
2
paninis
Calories
741
Author
Whitney Bond
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
Calories:
741
kcal
|
Carbohydrates:
66
g
|
Protein:
37
g
|
Fat:
37
g
|
Saturated Fat:
18
g
|
Cholesterol:
73
mg
|
Sodium:
1433
mg
|
Potassium:
611
mg
|
Fiber:
6
g
|
Sugar:
8
g
|
Vitamin A:
1642
mg
|
Vitamin C:
3
mg
|
Calcium:
424
mg
|
Iron:
2
mg