Go Back
–+ servings

Grilled Veggie Panini

Lesley Daniels
This hot sandwich is perfect for a cool fall or winter day. Try serving with a small cup of our Lentil & Veggie Soup when the family is craving a sandwich and soup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Lunchbox Ideas
Servings 4 servings
Calories 313 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 8 asparagus spears chopped
  • 1/2 medium sweet onion thinly sliced
  • 1/2 medium red bell pepper thinly sliced
  • 1/2 cup sliced mushrooms
  • 2 tablespoons unsalted butter
  • 8 slices whole-wheat bread
  • 1/2 cup shredded lowfat mozzarella cheese
  • 8 basil leaves chopped
  • 1/4 cup low-fat Italian dressing

Instructions
 

  • Heat oil in skillet over medium-high heat; add asparagus, onion, pepper and mushrooms. Season with salt and pepper to taste, and cook 8 minutes or until tender. Remove from heat.
  • Butter one side of each slice of bread. Place one slice of bread butter-side-down on skillet. Top with 1 Tbsp. cheese, basil, vegetables, 1 Tbsp. cheese and slice of bread with butter-side-up. Cook 2-3 minutes, or until browned. Flip and continue cooking 2 minutes, or until cheese is melted.
  • Serve with vinaigrette for dipping.

Nutrition

Calories: 313kcalCarbohydrates: 30gProtein: 12gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 24mgSodium: 489mgPotassium: 323mgFiber: 5gSugar: 6gVitamin A: 1000IUVitamin C: 22mgCalcium: 219mgIron: 2mg
Keyword asparagus, bell peppers, cold lunch, easy lunch, healthy lunch, mozzarella, mushrooms, panini, roasted vegetables
Tried this recipe?Let us know how it was!