Roast vegetable panini
6
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Fresh basil
2 cup(s)
Grated parmesan cheese
1½ tbs
Pine nuts
1 tbs
Garlic
1 clove(s), small
Lemon juice
1 tbs
Olive oil
2 tsp
Zucchini
2 medium, thinly sliced
Eggplant
1 small, thinly sliced widthways
Red capsicum
1 large, thickly sliced
Sourdough, multigrain
280 g, (8 x 35g slices)
Rocket
80 g, baby
Tomato(es)
2 medium, sliced
Oil spray
2 x 3 second spray(s)
Instructions
1
Process basil, parmesan, pine nuts, garlic, juice and oil in a food processor until smooth, adding a little water if needed.
2
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.
3
Lightly spray bread with oil and cook for 1 minute each side or until browned and toasted.
4
Sandwich bread slices with rocket, eggplant, tomatoes, capsicum, zucchini and a drizzle of pesto. Serve.
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