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Roasted Vegetable, Tofu and Pesto Panini

See full recipe on: Kitchen Daily



Ingredients

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 teaspoons salt
1 teaspoon pepper
4 individual ciabatta or italian rolls, split
1/3 cup prepared pesto
12 basil leaves
4 slices provolone cheese, optional

Nutrition 4 servings

Per Serving % Daily Value
Calories 510
Fat 22g 34%
Carbs 48g 16%
Protein 34g 69%
Fiber 10g 42%
Cholesterol 20mg 6%
Sodium 1,921mg 80%
     
Fat
Carbs
Protein

Preparation






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