Roasted Vegetable and Mozzarella Panini

Submitted by AnnieLynne

"From Self.com, "David Burke, of David Burke at Bloomingdale's in New York City, created this savory sandwich that's simple to make and a money saver, too." Instead of using skillets (steps 6 and 7) I used my George Forman grill - worked like a charm! I'm sure you could use a panini press as well!"

 

• Ready In: 25mins
• Ingredients: 11
• Yields: 4 sandwiches
• Serves: 4

ingredients

• 2 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon black pepper
• vegetable oil cooking spray
• 1 medium eggplant, cut lengthwise into 8 slices (1/4 inch each)
• 1 medium zucchini, cut into 8 slices (1/4 inch each)
• 1 red bell pepper, cored, seeded and quartered
• 8 slices ciabatta
• 1 cup reduced-fat mozzarella cheese, shredded
• 8 large fresh basil leaves

directions

1. Whisk vinegar, oil, salt and pepper in a bowl.
2. Coat a baking sheet with cooking spray; place vegetables in 1 layer on sheet.
3. Brush both sides of eggplant and zucchini with vinegar mixture. Spray all vegetables with cooking spray and place under broiler, 7 to 8 minutes, turning once and coating with cooking spray.
4. Lightly brush 4 bottom slices of ciabatta with remaining vinegar mixture; pile veggies, cheese and basil on each of the slices.
5. Close sandwiches; spray both sides with cooking spray.
6. Heat a medium nonstick skillet over medium-high heat; add sandwiches. Place a second skillet on top of sandwiches and press down.
7. Cook 4 minutes, flipping once.
8. Serve.