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–+ servings
Summer Panini 8

Summer Vegetable Panini

This panini is the perfect veggie-forward dish for when the weather warms up, summer squash is in season, and the grill is fired up and ready to go!
Recipe developed by Clarissa Paimanta, RD and tested by Jessica Prohn, MS, RD, CSR, LDN
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Course: Main, Sandwich, Snack
Cuisine: American
Keyword: Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Plant-Based
Diet Type: CKD, Dialysis, VLPD
Servings: 4 servings
Calories: 400kcal
Author: Clarissa Paimanta, RD

Ingredients

  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 medium onion
  • 1 medium red bell pepper
  • 3 tablespoons olive oil divided
  • 1/2 tablespoon balsamic vinegar
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon salt and pepper each to taste
  • 4 regular ciabatta rolls sliced lengthwise (gluten free roll if needed)
  • 1/2 cup low sodium homemade pesto

Instructions

  • Preheat the grill over medium heat.
  • Cut the zucchini and yellow squash in half crosswise, then slice lengthwise into about ⅜-inch thick slices. Slice onions into ⅜-inch segments, keeping the root end intact for easier grilling. Next, deseed and quarter the red bell pepper, then flatten them by pressing gently with the palm of your hands to help ensure even cooking. Transfer vegetables to a mixing bowl.
  • Add 2 tablespoons of olive oil, balsamic vinegar, dried oregano, and season with salt and pepper to taste. Toss to coat.
  • Grill the vegetables for 3-4 minutes on each side until tender.  Set aside.
  • Keep grill on medium heat or preheat a panini press.
  • Slice open ciabatta roll lengthwise.  Spread 2 tablespoons of pesto on the cut side of each roll.  Then pile on the grilled vegetables before closing the sandwich.
  • Drizzle or brush the remaining olive oil on the top and bottom side of your sandwich. Place the sandwiches on the grill and weigh them down with a heavy object on top (another skillet or a tea kettle, etc.). Grill for 1-2 minutes on each side until both sides are crispy with golden grill marks. If using a panini press, press sandwiches, about 2 at a time, and grill for 2-3 minutes or until the crust is golden and crispy. Enjoy!

Notes

Variations:
  • Use jarred roasted bell pepper for a quicker sandwich fix, keeping in mind this may increase sodium.
  • Feel free to use your favorite vegetables or leftover roasted vegetables in this sandwich.
  • You can use an oven to roast your vegetables.  Roast in a preheated oven at 450℉ for 7-12 minutes, flipping halfway through until vegetables are brown in the edges and tender.

Nutrition

Calories: 400kcal | Carbohydrates: 36g | Protein: 8g | Fat: 27g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 452mg | Potassium: 423mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1160IU | Vitamin C: 60mg | Calcium: 28mg | Iron: 1mg
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