Pesto & Zucchini Paninis with Tangy Roasted Romanesco

Pesto & Zucchini Paninis

with Tangy Roasted Romanesco

35 MIN
2 Servings
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Vegetarian
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Carb Conscious
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

Soft ciabatta rolls are piled high with sautéed zucchini, herbaceous pesto, roasted red peppers, and more, then pressed in the pan until perfectly golden brown. We’re serving them with a side of roasted cauliflower, lightly dressed with a simple vinaigrette and a sprinkle of parmesan cheese.

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  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
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fresh
ingredients
Pesto & Zucchini Paninis with Tangy Roasted Romanesco
Title
time-saving
tips & techniques
Ciabatta Bread
Zucchini
Cauliflower
How To: Peel Garlic
Garlic
Parmesan Cheese
Red Wine Vinegar
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the cauliflower roasts, cut the zucchini crosswise into 1/2-inch rounds. Halve the rolls. Roughly chop the peppers. If necessary, peel 1 clove of garlic. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester).

Cook the zucchini:
3 Cook the zucchini:

While the cauliflower continues to roast, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 2 to 3 minutes per side, or until lightly browned. Turn off the heat.

Assemble & cook the paninis:
4 Assemble & cook the paninis:

Assemble the paninis using the rolls, pesto, cooked zucchini (you may have extra zucchini), chopped peppers, and half the cheese. Season with salt and pepper. Wipe out the pan used to cook the zucchini. In the same pan, heat a drizzle of olive oil on medium until hot. Add the paninis; place a heavy-bottomed pot (or pan) on top and press down. Cook, occasionally pressing down on the pot, 2 to 4 minutes per side, or until the bread is lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; carefully halve on an angle.

Dress the cauliflower & serve your dish:
5 Dress the cauliflower & serve your dish:

While the paninis cook, in a large bowl, combine the vinegar, remaining cheese, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Add the roasted cauliflower; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked paninis with the dressed cauliflower. Enjoy! 

Tips from Home Chefs

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Pesto & Zucchini Paninis

Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the cauliflower roasts, cut the zucchini crosswise into 1/2-inch rounds. Halve the rolls. Roughly chop the peppers. If necessary, peel 1 clove of garlic. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester).

Prepare the remaining ingredients:
Cook the zucchini:
3 Cook the zucchini:

While the cauliflower continues to roast, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 2 to 3 minutes per side, or until lightly browned. Turn off the heat.

4 Assemble & cook the paninis:

Assemble the paninis using the rolls, pesto, cooked zucchini (you may have extra zucchini), chopped peppers, and half the cheese. Season with salt and pepper. Wipe out the pan used to cook the zucchini. In the same pan, heat a drizzle of olive oil on medium until hot. Add the paninis; place a heavy-bottomed pot (or pan) on top and press down. Cook, occasionally pressing down on the pot, 2 to 4 minutes per side, or until the bread is lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; carefully halve on an angle.

Assemble & cook the paninis:
Dress the cauliflower & serve your dish:
5 Dress the cauliflower & serve your dish:

While the paninis cook, in a large bowl, combine the vinegar, remaining cheese, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Add the roasted cauliflower; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked paninis with the dressed cauliflower. Enjoy! 

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