I’m doing my best to use up my CSA (Community Supported Agriculture) produce before it goes bad which is not always easy!  I’ve always loved a good sandwich, panini or anything involving bread really.  This Roasted Veggie Pesto Panini’s pesto is made with arugula and basil and pairs well with the roasted mushrooms and asparagus.  Talk about getting your veggie power!

Nasoya was kind enough to send me some of their new vegan mayos to try.
(They have other yummy products too!)
They’re creamy and delicious and my kids agreed!  I especially loved the NayoWhipped which reminds of Miracle Whip…it’s got that nice “tang” to it.
Roasted Veggie Pesto Panini
makes 4 servings
Ingredients:
3-4 large asparagus spears, cut into 1″ chunks
1 1/2 C. roughly chopped shitake mushrooms
1 1/2 tsp. coconut oil, melted
1 handful fresh arugula (or use spinach if you don’t like arugula)
2 handfuls fresh basil
1 C. raw pine nuts
2 lemons, juiced
1 tsp. sea salt
1 tsp. ground black pepper
5-6 garlic cloves
2 Tb. extra-virgin olive oil
2 Tb. Nayonaise (vegan mayo)
1 medium tomato, slice thin
1 loaf ciabatta bread, halved lengthwise and cut into 4 equal pieces
Directions:
1.  Preheat oven to 425F.  Spray a rimmed baking sheet with non-stick cooking spray. Place asparagus and mushrooms on baking sheet and drizzle with coconut oil.  Sprinkle with salt and pepper and bake for 12-15 minutes, or until slightly browned and crispy.
2. Meanwhile, prepare pesto by combining arugula, basil, pine nuts, lemon juice, salt, pepper and garlic in a food processor. Drizzle in olive oil while the food processor is on. Scrape down the sides and process until completely smooth.
3.  Remove asparagus and mushrooms from oven.  To Make The Panini: Preheat a panini press on high.  (If you don’t own a panini press, use a grill pan and place a heavy pan on top to “press”)  Tip:  Lightly spread olive oil on outsides of bread for a nice golden, crispy crust.  Spread insides of bread with pesto and vegan mayo.  On the bottom halves, evenly distribute roasted asparagus and mushrooms, followed by tomato slices.  Sprinkle with salt and pepper if desired, place top half of bread on top and press down.  Grill for 3-5 minutes.
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Roasted Veggie Pesto Panini
Serves: 4
 
Ingredients
  • 3-4 large asparagus spears, cut into 1" chunks
  • 1½ C. roughly chopped shitake mushrooms
  • 1½ tsp. coconut oil, melted
  • 1 handful fresh arugula (or use spinach if you don't like arugula)
  • 2 handfuls fresh basil
  • 1 C. raw pine nuts
  • 2 lemons, juiced
  • 1 tsp. sea salt
  • 1 tsp. ground black pepper
  • 5-6 garlic cloves
  • 2 Tb. extra-virgin olive oil
  • 2 Tb. Nayonaise (vegan mayo)
  • 1 medium tomato, slice thin
  • 1 loaf ciabatta bread, halved lengthwise and cut into 4 equal pieces
Instructions
  1. Preheat oven to 425F.  Spray a rimmed baking sheet with non-stick cooking spray. Place asparagus and mushrooms on baking sheet and drizzle with coconut oil.  Sprinkle with salt and pepper and bake for 12-15 minutes, or until slightly browned and crispy.
  2. Meanwhile, prepare pesto by combining arugula, basil, pine nuts, lemon juice, salt, pepper and garlic in a food processor. Drizzle in olive oil while the food processor is on. Scrape down the sides and process until completely smooth.
  3. Remove asparagus and mushrooms from oven.
  4. To Make The Panini:
  5. Preheat a panini press on high.  (If you don't own a panini press, use a grill pan and place a heavy pan on top to "press")
  6. Tip:  Lightly spread olive oil on outsides of bread for a nice golden, crispy crust.
  7. Spread insides of bread with pesto and vegan mayo.  On the bottom halves, evenly distribute roasted asparagus and mushrooms, followed by tomato slices.  Sprinkle with salt and pepper if desired, place top half of bread on top and press down.  Grill for 3-5 minutes.

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