Summer Vegetable Panini- Low in protein and full of flavor!

Summer Panini 3

Summer Vegetable Panini- Low in protein and full of flavor!

This summer vegetable panini has all of the tastes of summer in one sandwich and makes a perfect plant-based lunch or dinner. We use our own low sodium homemade pesto and lower potassium vegetables to keep this sandwich kidney-friendly. It’s easy to customize by adding your own favorite vegetables or different types of bread.

Vegetable panini sliced in half and stacked on wooden board with basil, grey tea towel, glasses and wooden cutting board in background

Summer Vegetable Panini highlights for CKD:

This sandwich is the epitome of a renal friendly meal. Check out a few of the reasons we think this recipe is a win for your taste buds, and your health!

  1. It is fully plant-based and ideal for those following a low protein or very low protein diet to preserve kidney function.
  2. It has about 500 mg of sodium per serving. This may seem like a lot, however, the National Institute of Diabetes and Digestion and Kidney Diseases (NIDDK) recommends less than 2,300 mg of sodium per day. That means that about 500 mg for one meal is a reasonable amount. * Sodium content may vary depending on bread or pesto used.
  3. It’s full of healthy fats thanks to the olive oil and walnuts from the homemade pesto.
  4. It packs plenty of lower potassium vegetables keeping the potassium content moderate while reducing the dietary acid load. A low dietary acid load is beneficial for people with CKD because the kidneys help regulate acid balance in the body.

Ingredient Notes:

Pesto: Store bought pesto can be chock full of sodium. To keep sodium as low as possible, we opted to use our own homemade version. Not interested in making pesto from scratch? Refrigerated pesto from the deli section of the grocery store may have less sodium than the jarred options found in the pasta aisle. We always recommend comparing the nutrition facts labels for sodium, potassium, and looking for added phosphorus.

Bread: It’s best to use a sturdy bread that can hold up when grilled or pressed. Some of the best choices for a panini or pressed sandwich include: ciabatta, focaccia, baguette, or thick sourdough slices.

Keep in mind that bread can be high in sodium, look for lower sodium bread when possible. If protein is a concern, Flavis Ciabatta rolls would be ideal for this dish!

Onion: Slicing onion for the grill requires a special technique so that the onion wedges don’t fall apart and slip through the cracks of the grill. This isn’t a concern when roasting or using a grill pan to cook the vegetables, but if you do plan to grill the vegetables, check out this how-to video!

Want to learn more about how we combine delicious food and the power of nutrition to preserve kidney function?

We are here to help! Join our monthly class to find out how we use the power of nutrition to help preserve kidney function. If you prefer a one-to one setting, consider booking a session with one of our expert Renal Dietitians.

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
Tried this recipe?Mention @KNI_Care or tag #KNIrecipes!

KidneyRD Verdict

This plant-based panini is my new favorite summer sandwich! It’s full of flavor thanks to the pesto and balsamic vinegar and satisfying without being heavy. I made this for lunch but it will also be a go-to dinner when I want to whip up something that’s both easy and delicious. With zucchini growing in my garden, I expect to be making this quite a bit in the late summer months. The first time I made this sandwich I roasted the vegetables in the oven. I’ve also tried making it on the grill and on the cooktop in a cast iron grill pan. Anyway you decide to prepare it, we promise that you won’t be disappointed!

ALL information you read on KidneyRD.com is purely for informational and educational purposes. Information is not intended to treat, cure or prevent any disease.

3 thoughts on “Summer Vegetable Panini- Low in protein and full of flavor!”

  1. Pingback: Low Sodium Homemade Pesto - Kidney RD

  2. Hi Wendy,
    Gluten-free bread can be a great option for kidney disease because they tend to be lower in protein. There are lots of options, but we do recommend checking the label for sodium. Many gluten-free breads can be high in sodium. And also, make sure to check for phosphorus additives! We hope this helps!

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