ROASTED VEGETABLE-PESTO PANINI

Roasted Vegetable-Pesto Panini image

Delight your loved ones with our Roasted Vegetable-Pesto Panini. Squash, red pepper and tomatoes are all featured in Roasted Vegetable-Pesto Panini.

Provided by My Food and Family

Categories Home

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 each zucchini and yellow squash, cut into 1/4-inch-thick slices
1 red pepper, cut into 1-inch-wide strips
2 plum tomatoes, cut into 1/4-inch-thick slices
2 Tbsp. KRAFT Olive Oil Vinaigrettes - Balsamic
2 Tbsp. KRAFT Real Mayo
2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
8 slices 100% whole grain bread
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

Heat oven to 425°F.
Toss vegetables with vinaigrette in large bowl; spread onto 2 parchment-covered rimmed sheet pans.
Bake 20 min. or until vegetables are tender.
Heat greased panini grill. Mix mayo and pesto sauce until blended; spread onto bread slices.
Fill with vegetables and cheese to make 4 sandwiches.
Grill sandwiches, in batches if necessary, 4 to 5 min. or until cheese is melted and sandwiches are golden brown.

Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 6 g