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


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)


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

Recipe from:
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