Roasted Vegetable Panini with Pesto

Vegan (with dairy-free cheese and pesto), gluten-free (with gf bread)

Makes about 4 large paninis (reduce if needed)


3 bell peppers (I use 2 red, 1 orange)

1 onion

8 oz. mushrooms, sliced


Dairy-free shredded mozzarella


Italian bread (2 slices per sandwich)

Olive oil

Kosher salt


Preheat oven to 425.

Cut pepper and onion into strips, and asparagus in half.

On a baking sheet, toss veggies with olive oil and kosher salt.

Roast about 30 minutes.

On a skillet over medium heat, place a slice of bread. Sprinkle mozzarella.

Add a generous layer of vegetables. Spread pesto on a second slice of bread and place on top, lightly pressing down.

Heat about 5-8 minutes on each side or until warmed through and cheese is melted.