Roasted vegetable panini with macadamia nut pesto

Roasted vegetable panini with macadamia nut pesto


Macadamia nut pesto:
2 cups tightly packed basil (40g)
1/2 cup raw macadamia nuts (60g)
2 garlic cloves, coarsely chopped
1/2 cup extra-virgin olive oil
3 tablespoons nutritional yeast (15g)
1 tablespoon fresh lemon juice
1 pinch sea salt and freshly ground pepper, plus more

Roasted vegetables:
1/2 cup macadamia nut oil
1/4 cup red wine or white balsamic vinegar
1-2 cloves minced garlic (optional and to taste)
1 teaspoon fine salt
1/8 teaspoon freshly ground black pepper
2 portobello mushroom caps, stems trimmed and gills removed
2 zucchini, trimmed, cut in half crosswise, then sliced lengthwise into 1/2-inch/1.3cm slices
2 red bell peppers, cut into 2-inch strips
1 large or 2 small red onions, sliced crosswise into 1/2-inch/1.3cm slices

1 full-sized ciabatta bread loaf (about 12-14 inches / 30-36cm long)


  1. To prepare the pesto, place the basil, macadamia nuts, and garlic into a food processor fitted with the S blade. Pulse to chop roughly. Turn the motor of the processor on. With the machine running, drizzle the 1/2 cup oil into the sleeve in a thin stream. Stop and scrape down the sides of the food processor. Add the nutritional yeast, lemon juice, salt and pepper. Pulse a few more times to combine. Taste and adjust these seasonings as desired. Use or store the pesto. It can be stored in an airtight container in the fridge for up to 5 days and frozen for up to 6 weeks.

  2. To prepare the roasted vegetables, whisk together the macadamia nut oil, vinegar, garlic, and salt. Place the sliced vegetables in a large, flat storage container. Pour the marinade over them. Cover the container and transfer it to the fridge. Marinate the vegetables for at least 4 hours and up to overnight.

  3. Preheat the oven to 400°F/200°C. Line a baking sheet with parchment or foil. Remove the vegetables from their marinade, reserving the marinade, and arrange them on the baking sheet. Transfer the sheet to the oven and roast the vegetables for about 25-35 minutes, flipping and basting them halfway through, or until they're tender and just browning.

  4. In the last 10 minutes of vegetable roasting time, cut the ciabatta crosswise into 4 sandwich-sized pieces. Slice each piece in half lengthwise. Transfer them to a separate roasting sheet and allow them to toast in the oven with the vegetables for 10 minutes, or until they're lightly browning and crispy. To prepare the panini, spread a layer of pesto on both sides of each piece of bread. Layer a quarter of the roasted vegetables on each sandwich. Close the paninis with the top pieces of bread and enjoy!