Grilled Veggie Panini

Ingredients

• Red bell pepper

  Sweet, raw

  ½ large (2-1/4 per pound, approx 3-3/4" lo or 82g

• Yellow peppers

  Sweet, raw

  ½ pepper, large or 93g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Onions

  Raw

  ½ medium or 55g

• Mushrooms

  White, raw

  5 large or 115g

• Garlic powder

  Spices

  1 tsp or 3g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Tarragon

  Spices, dried

  1 tsp, ground or 2g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Mozzarella cheese

  Part skim milk

  ½ cup, shredded or 56g

• Goat cheese

  Soft type

  6 oz or 170g

• Butter

  Unsalted

  1 tbsp or 14g

• Sourdough bread

  French or vienna

  4 slice, large or 384g

Directions

1. Place the mushrooms, red and yellow peppers, zucchini, and onion in a large bowl. Sprinkle with basil, thyme, and tarragon, then toss with olive oil. Transfer the veggies to a pan. Heat the pan to medium and stir-fry for 25-35 minutes until the veggies are tender.
2. Preheat the panini maker. Lightly butter the outsides of the bread and divide the veggies among three sandwiches. Sprinkle each sandwich with goat cheese and mozzarella. Top with another slice of bread, butter side out.
3. Place as many sandwiches as will fit into the panini maker and close the lid. Grill until the cheese is melted and the outside is nicely grill-marked.

Similar Foods

• California Grilled Veggie Sandwich
• Grilled Veggie Salad w/Tuna
• Italian-Style Veggie-Burger with Polenta