Grilled Rosemary, Tofu, and Veggie Panini

Submitted by KristenErinM

"Adapted from Veggie Life. Wonderful- even better the 2nd day."

 

• Ready In: 24hrs 10mins
• Ingredients: 12
• Serves: 3

ingredients

• Marinade

• 3 tablespoons raspberry balsamic vinegar
• 2 tablespoons water
• 1 small minced shallot
• 2 tablespoons minced rosemary
• 1 teaspoon sea salt
• 16 ounces firm tofu
• 1 medium zucchini
• 1 large red bell pepper
• 3 slices fat-free swiss cheese
• 1⁄2 cup fresh basil leaf
• 6 slices crusty bread or 3 good rolls
• cooking spray

directions

1. Combine all ingredients for marinade in a large plastic ziploc bag. Press tofu and cut into six slices. Add tofu slices to marinade and refrigerate overnight.
2. About 1 hour prior to dinner time, add sliced zucchini and sliced red pepper to marinade.
3. Add a bit of water if necessary to coat.
4. Preheat grill (indoor or outdoor).
5. Grill tofu, zucchini, and bell pepper until softened and well marked on both sides- about 5 minutes per side.
6. If using an outdoor grill- wrap a brick in aluminum foil and allow it to preheat.
7. Spray aluminum foil with cooking spray and assemble sandwiches- dividing fillings evenly and adding cheese and basil leaves.
8. Close foil tightly and place brick on top of sandwiches.
9. Grill 2 minutes per side.
10. If using indoor grill- assemble sandwiches and grill for about 2 minutes.