Roasted Vegetable Panini

Give leftover vegetables a new lease on life with this knockout panini. This easy vegetarian cheese sandwich with cauliflower, pumpkin, sweet potato or zucchini is perfect for lunch or a lazy dinner.

The ingredient of Roasted Vegetable Panini

• 4 cups mixed vegetables chopped such as zucchini capsicum red onion sweet potato pumpkin cauliflower
• 150g tomato medley mix
• 1 cup quark goatu2019s cheese or fresh ricotta
• 2 tbsp chopped fresh herbs such as dill parsley or basil plus extra to serve
• 2 tbsp extra virgin olive oil
• 1u20442 turkish loaf halved horizontally
• balsamic glaze to serve

The Instruction of roasted vegetable panini

• preheat oven to 180c 160c fan forced place the mixed vegies in a roasting pan drizzle with oil season roast for 10 minutes add tomatoes to the pan and roast for a further 10 minutes or until the vegetables are tender
• meanwhile combine the quark and herbs in a small bowl season
• cut the turkish loaf into 4 pieces preheat a chargrill pan on medium cook the bread turning for 1 2 minutes or until lightly charred
• spread bread bases with the quark mixture top with roasted vegetables and extra herbs drizzle with balsamic top with bread tops

Nutritions of Roasted Vegetable Panini

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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