Roasted Veg Panini

I found another excuse to use my George Foreman grill! Another panini, in fact there are a few coming in the next few days! I've gone a bit panini mad! This was deliciously simple. I made a huge pan of roasted veg so you don't have to stick to the quantity in the recipe, you can make more and use it in other things. I served the panini with the spicy coleslaw from the lamb pittas the other day.

Roasted Vegetable Panini (adapted from Giada Di Laurentiis)
(Serves 1)
(9 WW ProPoints per serving)

1/2 medium pepper, chopped
1/4 aubergine, chopped
1/2 medium courgette, chopped
1/2 red onion, cut into chunky slices
4 cherry tomatoes
1 panini bun

40g light mozzarella
1 tbsp light pesto

Preheat the oven to 200C

Put the veg out on a baking tray and spray with cooking spray, toss to coat and then spread out evenly. Cook in the oven for 20 mins.

Remove the vegetables from the oven. Turn them over and add the cherry tomatoes. Season with black pepper. Return to the oven to roast for a further 5 minutes.

Turn on your panini press. Split the panini bun in half and spread pesto over both sides. Put the roasted veg on one side of the panini and layer the mozzarella on top. Put the other half of the bread on top and cook in your panini press for about 10 mins or until the cheese has melted and the bread is crispy.