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Vegetable Panini
1 loaf Turkish bread
150g baby spinach
1⁄2 butternut pumpkin
2 red capsicums
1 cup Danish fetta
3⁄4 cup pitted kalamata olives
Olive oil
Salt and cracked pepper
Pesto
5 bunches of basil
5 cloves garlic
100g parmesan
100g pine nuts
1 cup olive oil
Cracked pepper
1. Preheat oven to 180°C. Cut pumpkin and capsicum and place in a baking tray. Lightly coat with olive oil, salt and pepper and place in oven until pumpkin is golden and soft.
2. To make pesto remove basil leaves from stalks and place leaves, garlic, parmesan, pepper and pine nuts into a food processor on medium speed and add oil slowly until blended.
3. Slice the bread in half, lengthways, and spread pesto onto the lid of the bread. Mash pumpkin onto the base and layer capsicum, fetta, olives and baby spinach on top.
4. Close the lid and lightly toast in a sandwich press.
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