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Roasted Vegetable, Tofu and Pesto Panini

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    Source: www.kitchendaily.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 small eggplant, about 1 pound, trimmed and cut lengthwise into 8 1/2-inch pieces 2 zucchini trimmed, each cut lengthwise into 4 slices 2 small red bell peppers, seeded, each cut into 4 large pieces 1 pound extra-firm tofu, patted dry with paper towels and cut into 8 equal-size pieces

    2. 2 teaspoons salt

    3. 1 teaspoon pepper

    4. 4 individual ciabatta or Italian rolls, split

    5. 1/3 cup prepared pesto

    6. 12 basil leaves

    7. 4 slices provolone cheese, optional

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 400° F.

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