Grilled Vegetable Panini Flavorful and Simple Recipe

Ingredients

• 1 medium zucchini, sliced into thin rounds
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 1 medium eggplant, sliced into rounds
• 1 medium red onion, sliced
• 4 tablespoons olive oil
• to taste salt and pepper
• 1 teaspoon dried oregano
• 4 slices whole grain bread
• 1 cup fresh spinach
• 1 cup goat cheese or vegan cheese (optional)
• for drizzling balsamic glaze

Instructions

1. In a large bowl, combine zucchini, bell peppers, eggplant, and red onion. Drizzle with 3 tablespoons of olive oil, and season with salt, pepper, and dried oregano. Toss to coat evenly.
2. Preheat a grill or grill pan over medium-high heat. Grill the vegetables for about 4-5 minutes per side or until they are tender and have nice grill marks. Remove from heat and set aside.
3. Lay out the slices of bread on a flat surface. Spread a thin layer of the remaining olive oil on one side of each slice. On the non-greased side of two slices, add a layer of spinach, followed by a generous amount of grilled vegetables, and then top with goat or vegan cheese if using. Place the other two slices of bread on top, greased side facing out.
4. Heat a panini press or a skillet over medium heat. If using a skillet, place a heavy pot on top of the sandwiches to press them down. Grill the panini for about 3-4 minutes on each side or until golden brown and the cheese has melted.
5. Once grilled, remove the panini from the heat and drizzle with balsamic glaze. Cut each panini in half and serve warm.