This veggie sandwich makes my tummy oh so happy. Below is the recipe from thegardengrazer.com. I have both roasted my veggies and sautéed them on the skillet. I do prefer the roasted veggies, but the sautéing is pretty darn good too (and a lot quicker). I’ve also switched up my veggies to whatever I had on hand.

 

Vegan (with dairy cheese and vegan pesto)
Gluten-free (with gf bread)
Makes about 4 paninis (reduce if desired)

Ingredients
3 bell peppers (I use 2 red, 1 orange)
1 onion
8 oz. mushrooms, sliced
Asparagus
Dairy-free shredded mozzarella
Pesto (try homemade!)
Italian bread (2 slices per sandwich)
Olive oil
Kosher salt

Directions
Preheat oven to 425.
Cut pepper and onion into strips, and asparagus in half.
On a baking sheet, toss veggies with olive oil and kosher salt.
Roast for about 25-30 minutes.
On a skillet over medium heat, place a slice of bread. Sprinkle mozzarella.
Add a generous layer of vegetables. Spread pesto on a second slice of bread and place on top, lightly pressing down.
Heat about 5-8 minutes on each side or until warmed through and cheese is melted.