Roasted Vegetable Panini

with romaine-arugula salad in balsamic-Dijon dressing

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy, Tree Nuts

Calories Conscious
A note about serious food allergies

This panini is packed with roasted vegetables and cheese before being pressed to golden perfection between two pans. No panini press? No problem! You can hack it by weighing down your panini with a second pan. A balsamic-dressed side salad completes the meal with style.

In Your Box (serves 2)

  • 1 Red Onion
  • 1 Red Bell Pepper
  • 1 Zucchini
  • 2 Portobello Mushroom
  • 1 Romaine Heart
  • ½ fl. oz. Balsamic Vinegar
  • ¾ oz. Dijon Mustard
  • Info
    2 Tbsp. Basil Pesto
  • Info
    4 Sourdough Bread Slices
  • Info
    1½ oz. Swiss Cheese Slices
  • 1 oz. Baby Arugula
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Small Bowl
  • 2 Medium Pans

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Peel and halve red onion. Slice halves into thin strips like sticks (julienne). Stem, seed, and slice red bell pepper into thin ¼" strips. Trim zucchini ends, halve lengthwise, and cut into ½” half-moons. Using a spoon, scoop out black undersides (gills) of portobello mushrooms. Cut mushrooms into ¼" strips. Hold romaine head at root end and chop coarsely.

  • Step 2 - Roast the Vegetables

    Roast the Vegetables

    Place red bell pepper, zucchini, portobello and half the red onions on prepared baking sheet. Drizzle with 1 Tbsp. olive oil and season with ½ tsp. salt and a pinch of pepper. Roast 12-15 minutes, or until slightly caramelized. Remove from oven and let cool slightly.

  • Step 3 - Make the Dressing

    Make the Dressing

    While vegetables are roasting, combine balsamic, Dijon, and 2 tsp. olive oil in a small bowl. Mix together and season with a pinch of salt and pepper. Set aside.

  • Step 4 - Assemble the Panini

    Assemble the Panini

    Evenly spread pesto on two slices of sourdough. Place one slice of cheese on top of pesto. Portion roasted veggies onto two slices of bread and top with other bread slice.

  • Step 5 - Press the Panini

    Press the Panini

    Heat ½ tsp. olive oil in a medium pan over medium heat. Place sandwich in hot pan. Using an additional small or medium pan, press down on sandwich and cook 3 minutes, or until browned. Lift sandwich with spatula, add additional ½ tsp. olive oil to pan, and flip sandwich onto second side. Cook for an additional 3 minutes, or until browned. Repeat process with second sandwich.

  • Step 6 - Plate the Dish

    Plate the Dish

    Toss romaine, arugula, and remaining red onion together. Divide between two plates. Slice sandwiches in half and nestle against salad. Drizzle dressing over salad and enjoy!