Roasted Vegetable Paninis

Roasted Vegetable Paninis

Yields6 Servings
DifficultyIntermediatePrep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients
 6 Whole wheat hoagie rolls, split lengthwise
 6 slices of 2% fat cheddar
For the roasted veggies:
 1 onion, julienned
 1 red pepper, julienned
 2 carrots, julienned
 1 tbsp olive oil
 ½ tsp salt
 1 tsp coriander
 ½ tsp red pepper flakes
For the aioli:
 3 large garlic cloves, grated
 ¼ tsp salt
 ½ cup low-fat mayonnaise
 2 tbsp olive oil
Method
1

Preheat oven to 450.

2

Prep your veggies: slice onion, cut squash into spears, slice red pepper, cut carrots into spears. Place all veggies in a large bowl.

3

Add 1 tablespoon olive oil, ½ teaspoon salt, 1 teaspoon coriander, and ½ teaspoon red pepper flakes to veggie bowl. Toss to evenly coat.

4

Spread the vegetables thinly on a parchment lined sheet pan and roast for 10-15 minutes.

5

Make the aioli.

6

Place the lemon on the counter. Press down on the lemon with the palm of your hand. Roll the lemon back and forth several times. Cut the lemon in half and squeeze the juice over a mesh strainer, into a bowl, to catch the seeds.

7

Grate 3 garlic cloves into a bowl using a zester. Mix with ¼ teaspoon salt. Whisk in ½ cup mayonnaise, 2 tablespoons olive oil, 1 tablespoon lemon juice, and ¼ teaspoon pepper.

8

Assemble your sandwiches.

9

Spread 1 ½ tablespoons of the aioli on a roll, add 1 slice of cheese, and ½ cup veggies.

10

Once all of the sandwiches are built, press the sandwiches for 3-4 minutes on a panini press set to medium/high heat (long enough to melt the cheese and toast the bread).

11

Enjoy!

Nutrition Facts

Serving Size 1 panini

Servings 6


Amount Per Serving
Calories 329
% Daily Value *
Total Fat 14g22%
Saturated Fat 3.6g6%
Trans Fat .2g
Cholesterol 16.2mg6%
Sodium 693.9mg29%
Potassium 275mg8%
Total Carbohydrate 40g14%
Dietary Fiber 5.9g24%
Sugars 7.6g
Protein 15g30%

Calcium 18%
Iron 3%
Vitamin D 1%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 6 Whole wheat hoagie rolls, split lengthwise
 6 slices of 2% fat cheddar
For the roasted veggies:
 1 onion, julienned
 1 red pepper, julienned
 2 carrots, julienned
 1 tbsp olive oil
 ½ tsp salt
 1 tsp coriander
 ½ tsp red pepper flakes
For the aioli:
 3 large garlic cloves, grated
 ¼ tsp salt
 ½ cup low-fat mayonnaise
 2 tbsp olive oil

Directions

1

Preheat oven to 450.

2

Prep your veggies: slice onion, cut squash into spears, slice red pepper, cut carrots into spears. Place all veggies in a large bowl.

3

Add 1 tablespoon olive oil, ½ teaspoon salt, 1 teaspoon coriander, and ½ teaspoon red pepper flakes to veggie bowl. Toss to evenly coat.

4

Spread the vegetables thinly on a parchment lined sheet pan and roast for 10-15 minutes.

5

Make the aioli.

6

Place the lemon on the counter. Press down on the lemon with the palm of your hand. Roll the lemon back and forth several times. Cut the lemon in half and squeeze the juice over a mesh strainer, into a bowl, to catch the seeds.

7

Grate 3 garlic cloves into a bowl using a zester. Mix with ¼ teaspoon salt. Whisk in ½ cup mayonnaise, 2 tablespoons olive oil, 1 tablespoon lemon juice, and ¼ teaspoon pepper.

8

Assemble your sandwiches.

9

Spread 1 ½ tablespoons of the aioli on a roll, add 1 slice of cheese, and ½ cup veggies.

10

Once all of the sandwiches are built, press the sandwiches for 3-4 minutes on a panini press set to medium/high heat (long enough to melt the cheese and toast the bread).

11

Enjoy!

Roasted Vegetable Paninis

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