Carol’s Veggie Panini

Makes 4 servings

2 T. balsamic vinegar

1 T. olive oil

1/2 t. salt

1/8 t. pepper

1 eggplant, cut into 1/4-inch slices

1 zucchini, cut into 8 slices

1 red pepper, quartered

8 slices ciabatta bread

1 c. shredded mozzarella cheese

8 fresh basil leaves

Whisk vinegar, oil, salt and pepper in a bowl; set aside. Spray a baking sheet with non-stick vegetable spray. Brush both sides of eggplant and zucchini with vinegar mixture. Arrange in a single layer on baking sheet. Coat all vegetables with vegetable spray. Broil 4 inches from heat for 7 to 8 minutes, turning once. Lightly brush one side of each bread slice with remaining vinegar mixture; coat other side with spray. Place bread, sprayed-side down, on an ungreased baking sheet. Top with vegetables, cheese, basil and remaining bread, sprayed-side up. Place sandwiches, one at a time, in a skillet; set a bacon press or other weight on top. Cook over medium-high heat for about 4 minutes per side, until lightly golden.

Onions are delicious in sandwiches but can have a bit of a bite. For a milder flavor, cover sliced onion with cold water and a splash of vinegar for half an hour before using. Drain well and pat dry.