Roasted Vegetable Panini
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
- 1 U red pepper, sliced thin
- 1 cup zucchini, chopped
- 1 cup asparagus, roughly chopped
- 1 cup broccoli florets
- 1 cup green beans
- 1 cup mushrooms
- 2 tsp. Italian seasoning
- 1 tsp. garlic powder
- 2 cups spinach
- 4 U low carb wraps
- 1 cup part skim mozzarella cheese
Preheat the oven to 425 degrees. Spread the vegetables out on baking sheet and spray with cooking spray. Season with salt, pepper, garlic powder, and Italian seasoning. Toss and spray again with cooking spray. Roast for 15-20 minutes until tender.
Spread one half or whole flatbread with your chosen condiment. I love using a Chipotle spread, but any condiment or light dressing will work.
Layer the spinach, roasted vegetables, and cheese on one half of the flatbread. Place a little cheese on both sides to help the sandwich stay together.
Coat a pan with cooking spray and heat it over medium heat. Cook the sandwich on each side for 3-4 minutes or until toasted.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.