Roasted vegetable and mozzarella panini
Paninis make such a wonderful change from a standard sandwich and are easy to prepare at home. This panini recipe is jam-packed with roasted vegetables and an appetizing garlic spread. All for 490 calories!
Paninis make such a wonderful change from a sandwich and are easy to prepare at home. This panini recipe is jam-packed with roasted vegetables.
Cooking Time
25 minutes
Prep Time5 minutes
Servings1
- 1 panini roll
- 1 small pepper
- 1 small courgette
- 2 tsp olive oil
- 30g Flora Light
- 2 large handfuls fresh basil
- 1 clove garlic, crushed
- 10g pine nuts
- Freshly ground black pepper
- 60g reduced-fat mozzarella
- Preheat oven to 220°C/200°C Fan/Gas mark 7.
- Prepare the vegetables, chopping the courgette into thin slices and the pepper into small pieces.
- Coat the vegetables in the olive oil and roast in the oven for 20 mins, turning once.
- In a mini food processor (or pestle and mortar) mix the Flora Light, basil, crushed garlic and pine nuts. Season generously with black pepper.
- Spread one half of the panini with the Flora mix. Spread the vegetables on top.
- Chop the mozzarella into small pieces and dot over the vegetables.
- Place into a panini press until the cheese has melted (approximately 5 minutes). Alternatively, you can lightly toast the panini, add the filling and melt the cheese under the grill.
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