Roast vegetable panini
grated parmesan cheese
1 clove(s), small
2 medium, thinly sliced
1 small, thinly sliced widthways
1 large, thickly sliced
280 g, (8 x 35g slices)
80 g, baby
2 medium, sliced
2 x 3 second spray(s)
- Process basil, parmesan, pine nuts, garlic, juice and oil in a food processor until smooth, adding a little water if needed.
- Lightly spray a chargrill or barbecue with oil and preheat over high heat. Cook zucchini, eggplant and capsicum for 2–3 minutes each side until browned and tender.
- Lightly spray bread with oil and cook for 1 minute each side or until browned and toasted.
- Sandwich bread slices with rocket, eggplant, tomatoes, capsicum, zucchini and a drizzle of pesto. Serve.