Spicy Veggie Panini

By gwendee1

If you don't have a grill pan, roast the vegetables on a baking sheet in a 400°F oven until browned and tender and heat the sandwiches in a skillet. For a tasty alternative spread, mix 2 Tbsp pesto with 1/4 cup mayonnaise.

Ingredients

• 1/2 c + 1 1/2 Tbsp olive oil
• 1/4 c + 2 Tbsp balsamic vinegar
• 1 sm yellow squash, sliced diagonally (1/4" thick)
• 1 sm zucchini, sliced diagonally (1/4" thick)
• 1 sm red bell pepper, cut into flat pieces
• 1 sm yellow bell pepper, cut into flat pieces
• 1 1/2 c sliced button mushrooms
• 2 plum tomatoes, sliced
• 1/4 c reduced-fat mayonnaise
• 1/4 c hot-pepper jelly
• 1 French baguette or Italian loaf (16"-18" long), cut crosswise into quarters and split
• 4 slices pepper Jack cheese

Details

Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

1. Whisk together 1/2 cup of the oil and 1/4 cup of the vinegar in large bowl. Season with salt and pepper to taste. Add squash, zucchini, and bell peppers and toss to coat. Set aside.

2. Heat 1 Tbsp of the oil in medium skillet over medium-high heat. Saute mushrooms until just golden, about 3 minutes. Stir in remaining 2 Tbsp vinegar, reduce heat to medium, and cook until liquid is mostly evaporated, about 2 minutes longer. Remove from heat.

3. Heat lightly oiled grill pan over medium heat. Working in batches, remove vegetables from marinade (reserve marinade) and grill, turning, until golden brown and tender, 4 to 6 minutes for squash and zucchini and 10 to 15 minutes for peppers.

4. Toss tomatoes in marinade while vegetables are grilling. Mix together mayonnaise and jelly in small bowl.

5. Put bottom baguette halves on work surface and spread with half of the mayonnaise mixture. Top evenly with squash, zucchini, peppers, mushrooms, tomatoes, and cheese. Spread remaining bread with remaining mayonnaise mixture and close sandwiches. Brush both sides of sandwiches with remaining 1/2 Tbsp oil.

6. Return grill pan to medium heat (or use panini press). Grill sandwiches (placing a heavy skillet on top of them to press together), turning once, until golden and cheese is melted, about 3 minutes.

NUTRITION (per serving) 548 cal, 14 g pro, 51 g carb, 3 g fiber, 32 g fat, 8.5 g sat fat, 654 mg sodium