Roasted Vegetable Panini

This Roasted Vegetable Panini combines the vibrant flavors of seasonal vegetables with a crispy, toasted bread, making it a hearty and satisfying lunch option. Perfect for a quick meal, it's packed with nutrients and is entirely dairy-free.

Ingredients

• Zucchini - 1 medium, sliced
• Red bell pepper - 1 medium, sliced
• Red onion - 1 small, sliced
• Mushrooms - 150 grams, sliced
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Whole grain bread - 4 slices
• Hummus - 4 tablespoons
• Fresh basil leaves - 1/4 cup, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the sliced zucchini, red bell pepper, red onion, and mushrooms.
3. Drizzle with olive oil, and sprinkle with garlic powder, salt, and black pepper. Toss to coat evenly.
4. Spread the vegetables on a baking sheet in a single layer and roast for 20 minutes, or until tender and slightly caramelized, stirring halfway through.
5. While the vegetables are roasting, toast the bread slices lightly on one side using a toaster or skillet.
6. Once the vegetables are done, take them out of the oven and let them cool slightly.
7. Spread 1 tablespoon of hummus on the un-toasted side of each slice of bread.
8. Layer the roasted vegetables evenly on two slices of bread and top with fresh basil leaves.
9. Place the remaining slices of bread on top, hummus side down, to create two sandwiches.
10. Heat a panini press or skillet over medium heat and grill the sandwiches for about 3-4 minutes on each side until the bread is golden and crispy.
11. Remove from heat, slice in half, and serve immediately.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 420 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• High in fiber, which aids in digestion and promotes satiety.

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