Roasted Vegetable Panini

Roasted Vegetable Panini

To make the ultimate Roasted Vegetable Panini, pair up sweet potatoes, eggplant, tomatoes, cheese and spinach inside two slices of Italian baguette.


  • 1 Italian baguette, sliced in half and into 3” lengths
  • 1 large sweet potato, sliced into ⅛” thick rounds -roasted
  • 1 medium eggplant, sliced into ⅛” thick rounds - roasted
  • 1 large tomato, sliced into ¼” thick rounds
  • ¼ lb smoked mozzarella cheese
  • 10 slices mortadella (2 per panini)
  • 1 jar Colavita Pesto
  • 6 oz fresh baby spinach
  • 1 tbs Colavita Extra Virgin Olive Oil
  • salt and pepper to taste


  1. Heat your oven to 400°F. On a baking sheet lined with parchment paper. Drizzle them with Colavita Extra Virgin Olive Oil and sprinkle with sea salt.
  2. Roast them in the oven until soft, about 20 minutes, flipping them with metal tongs halfway through the cooking process.
  3. Remove from the oven and allow to cool.