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Photo of Roast vegetable panini by WW

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.

Notes

SERVING SUGGESTION: Baby rocket leaves. Add it: 4 (25g each) dill pickles (sliced) in Step 4. Swap it: Home-made pesto for 2 tbs bought pesto.

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