Mediterranean Vegetable Panini with Feta Pesto

Mediterranean Vegetable Panini with Feta Pesto

Health Rating
Prep Cook Ready in Servings
25 min 25 min 50 min 4
add
more

Ingredients


1 cup Artichoke hearts, canned (thinly sliced)
2 cup Basil, fresh (for pesto)
1/3 cup Extra virgin olive oil (for pesto)
1 cup, crumbled Feta cheese
1 loaf (1lb) Focaccia
1 clove(s) Garlic (minced, for pesto)
20 olive(s) Kalamata olives (halved and pitted)
1 tsp Lemon juice (for pesto)
1/2 tsp Salt and pepper
1/4 cup Slivered almonds (for pesto)
1 cup Sun-dried tomatoes
1 medium Zucchini (sliced lengthwise, 1/4 inch thick)

Instructions


To make Feta Pesto:
In small dry skillet, toast almonds over medium heat, shaking pan often, until light golden, 3 to 5 minutes. Transfer to food processor and let cool.
Add basil, oil, garlic, lemon juice, salt and pepper to almonds; purée. Pulse in feta cheese.

In greased panini press (or greased grill pan or skillet pressed with another heavy pan), grill zucchini on medium heat until tender, about 3 minutes.

Cut focaccia into 4 pieces; halve each to open. Spread 3/4 cup of the pesto over cut sides. Layer bottoms with zucchini, artichokes, olives and tomatoes. Sandwich with tops.

Cook in greased panini press on medium heat until bread is crispy and golden- about 4 minutes.

Nutrition Facts

Per Portion

Calories 722  
Calories from fat 391  
Calories from saturated fat 93  
Total Fat 43  g
Saturated Fat 10.3  g
Trans Fat 0.0  g
Polyunsaturated Fat 4.7  g
Monounsaturated Fat 26.7  g
Cholesterol 35  mg
Sodium 2028  mg
Potassium 1059  mg
Total Carbohydrate 62  g
Dietary Fiber 8.3  g
Sugars 11.1  g
Protein 21.1  g

Dietary servings

Per Portion


Grain 3.2
Meat Alternative 0.2
Milk Alternative 0.8
Vegetables 2.9

Energy sources


Pygal 34% 457.135291202 153.164496523 54% 323.081389204 261.785733844 12% 348.429421216 113.125943943 34% 54% 12% Carbohydrates Fat Protein
Recipe from: Canadian Living
About Contact Us
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada