Grilled Italian Panini

Ingredients

• 1 medium zucchini
• 1 medium yellow squash
• 2 red bell peppers, quartered
• 1 tbsp olive oil
• 2 tsp balsamic vinegar
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground pepper
• 4 whole wheat ciabatta rolls, cut in half crosswise
• 1/2 cup tomato sauce (your favorite kind)
• 4 oz. fresh mozzarella, thinly sliced
• 8 fresh basil leaves, thinly sliced

 

See an Apricot-Pecan Wild Rice Pilaf Recipe

 

Instructions

1. Preheat grill or grill pan to medium heat.
2. Cut the zucchini and yellow squash in half crosswise, then cut each into 1/4-inch lengthwise slices.
3. In a large bowl, toss the zucchini, yellow squash and red bell pepper with olive oil, balsamic vinegar, salt and pepper.
4. Place the vegetables on the grill and cook until tender, about 2 minutes for side for the zucchini and squash, and 3 minutes per side for the red bell pepper.
5. Preheat a panini press.
6. Spread 1 tablespoon of the tomoato sauce on each cut side of the ciabatta rolls.
7. Divide the zucchini, yellow squash and red bell pepper pieces evenly between the 4 rolls. Top with fresh mozzarella and basil, and close the sandwiches.
8. Place the sandwiches on the panini press (this may need to be done in two batches). Alternatively, you can lay a heavy pan or foil-covered brick on the sandwiches, on the grill.
9. Grill until the bread is toasted and the cheese is melted. Cut the sandwiches in half and serve.