Roasted Vegetable Panini
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Directions
Item No.
111314
Ingredients
- 4 Tablespoons olive oil
- 1 yellow bell pepper, cored, seeded and quartered
- 1 red bell pepper, cored, seeded and quartered
- 1/2 pound asparagus, ends trimmed
- Salt and pepper
- 1 boule peasant bread
- 1/2 cup Stonewall Kitchen Basil Pesto Aioli
- 4 ounces Provolone cheese, sliced
Directions
- Preheat oven to 425 degrees F. Toss prepared vegetables in a bowl with 2 Tablespoons olive oil, or enough to generously coat. Place on a rimmed baking sheet, making sure to not overcrowd the vegetables. Season with salt and pepper. Bake 15-30 minutes or until the vegetables are tender and start to brown. Remove from oven.
- Cut 8 slices of bread. Brush one side with olive oil.
- Spread Basil Pesto Aioli on the opposite side of four slices. Layer asparagus, bell peppers and Provolone cheese. Top with other slice of bread (olive oil side out).
- Heat in a panini press until crust is golden brown and the cheese is melted. Serve immediately.
